Author Notes: These collard greens conjure the tropics which is enticing no matter the season here in New England. —Emily Nichols | www.hungryinlove.com
bunch collard greens (1-2 lbs), stems removed, leaves cut into thin strips
tablespoons coconut oil
teaspoon coconut oil
cup chicken stock
cup peanuts, toasted and roughly chopped
Juice of one lime
In This Recipe
- 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.