Spicy Kenyan Greens - Kidney Kitchen

Ingredients

• 1 cup water
• 1 jalapeño pepper (or hot sauce to taste)
• ½ teaspoon salt
• 2 teaspoons pepper, freshly grounded
• 2 tablespoons olive oil
• 1 pound fresh greens collards, chopped
• 1 (10 ounces) package of frozen turnip greens, chopped
• 2 tablespoons butter
• 3 medium tomatoes, chopped
• 1 large yellow onion, chopped
• 1 can coconut milk
• 4 teaspoons dry roasted peanuts for garnish (optional)