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.
Toast and chop peanuts, set side.
Heat 2 Tbs. coconut oil in large sauté pan over medium-high heat.
Add greens and use tongs to toss until well coated, salt to taste.
Add stock and reduce heat to simmer.
Cook on low, allowing liquid to reduce slowly, until the stock has nearly all evaporated, about 30-40 minutes (do not rush this part; collards are tougher than other greens and take longer to break down).
Once liquid has reduced taste greens to check texture (this part is all about preference; if you like them softer, add more liquid and continue to cook).
When greens are finished cooking, remove from heat and stir in peanuts, lime juice, and remaining 1 tsp. coconut oil.