Creamy Collard Greens With Peanut Butter

Ingredients

• 1 onion (chopped)
• 1 jalapeño (chopped; remove white membrane and seeds for less heat, if desired)
• 1 tablespoon ginger root (fresh, chopped)
• 2 tablespoon olive oil (extra-virgin)
• 1 teaspoon sea salt (kosher-style)
• 2 tablespoon tomato paste
• 3 clove garlic (chopped)
• 1 bunch collard greens (chopped, including stem and central rib)
• 1 tablespoon soy sauce (or Maggi Liquid Seasoning)
• 1 cup water
• 1/2 cup peanut butter (natural, creamy or crunchy)
• 1 tablespoon apple cider vinegar

Instructions

1. In a large pot with a lid, cook onion, jalapeño and ginger in the olive oil and salt over medium heat until the onion begins to brown, about 10-15 minutes.
2. While the onion cooks, chop the collard greens, including the stem and central rib, by rolling into a tight cylinder and slicing crosswise into ribbons about 1/2 inch wide. Cut through the resulting pinwheels once or twice to make the ribbons a bit shorter and easier to eat.
3. Add the tomato paste to the onions and cook for a few minutes, then add the collards, garlic, soy sauce and water.
4. Reduce the heat to a simmer, cover and cook for about 45 minutes or until the collards are very tender (fish out a piece of the stem to test).
5. Stir in the peanut butter and vinegar and cook for another few minutes. Taste and add salt, if needed.

Notes

Use a "natural" style peanut butter that's just peanuts and salt for the best results. Serve as a side dish or with rice as a main course.