"Creamed" Collard Greens with Peanut Butter and Chile Recipe
Freshly ground or natural peanut butter adds a creaminess and earthy, warm nuttiness to this African side dish.
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Blender
- Skillet
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Prep gloves
- Kitchen towel
- Stove
Ingredients
- 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
- 1 cup dried shrimp
- 4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
- 1 1⁄2 medium yellow onions (1 roughly chopped, 1/2 sliced into 1/4-inch-thick rings)
- 1 vine-ripe tomato, cored, seeded, and roughly chopped
- 4 tbsp. red palm oil or vegetable oil
- 2 tbsp. tomato paste
- 1⁄2 cup natural peanut butter
- Kosher salt
- freshly ground black pepper
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