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Ingredients
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1 bunch
collard greens (1-2 lbs), stems removed, leaves cut into thin strips
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2 tablespoons
coconut oil
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1 teaspoon
coconut oil
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1 cup
chicken stock
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1/3 cup
peanuts, toasted and roughly chopped
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Juice of one lime
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Salt
Directions
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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.
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Toast and chop peanuts, set side.
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Heat 2 Tbs. coconut oil in large sauté pan over medium-high heat.
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Add greens and use tongs to toss until well coated, salt to taste.
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Add stock and reduce heat to simmer.
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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).
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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).
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When greens are finished cooking, remove from heat and stir in peanuts, lime juice, and remaining 1 tsp. coconut oil.
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