Collard Greens with Lime & Peanuts

Yield

Yield: 4 Servings

Ingredients

  • 1 bunch collard greens, stems removed, leaves cut into thin strips
  • 1 Tbsp + 1 tsp coconut oil
  • ¾ cup chicken stock
  • ⅓ cup peanuts, toasted and roughly chopped
  • Juice of one lime
  • Salt, to taste

Instructions

  1. Remove stems, chop and rinse the collard greens;  don’t worry about drying them, the water clinging to the leaves after rinsing will help them cook down.
  2. Toast and chop peanuts, set aside.
  3. Heat 1 Tbsp coconut oil in a large sauté pan over medium-high heat.
  4. Add greens and use tongs to toss until well coated, season with a bit of salt.
  5. Add stock and reduce heat to simmer.
  6. Cook on low, uncovered, allowing liquid to reduce slowly until the stock has nearly all evaporated.  This may take about 20-40 minutes (do not rush this part).
  7. Once liquid has reduced, taste the greens to check texture (this part is all about preference;  if you like them softer, add more liquid and continue to cook).
  8. When greens are finished cooking, remove from heat and stir in peanuts, lime juice and remaining 1 tsp coconut oil.

Notes

HVF Note: When we tested this recipe, we served the collard greens over cooked rice.  This recipe serves 4 if eaten as a side dish or 2 if eaten as the main dish.
Recipe adapted by one posted by Emily Nichols on Food52.com.

Photo from food52.com

 

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Collard Greens with Lime and Peanuts
Collard Greens with Lime and Peanuts
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