Collard greens with roasted peanuts and crushed red peppers

Time 55 minutes
Yields Serves 4 to 6
Collard greens with roasted peanuts and crushed red peppers

Remove and discard the stems from the greens and chop the leaves coarsely.


Bring 1 gallon of water to a boil in a large saucepan and add salt to taste. Add the greens and use a pair of tongs or wooden spoon to poke them under the water. After the water returns to a boil, cook until the greens are tender, 10 to 12 minutes. When done, drain the greens and set them aside.


Heat the oil over medium heat in a skillet that’s large enough to accommodate the cooked greens. Add the peanuts and fry them until they’re lightly colored, 2 to 3 minutes. Remove them with a slotted spoon to a paper towel to drain. They will continue to darken as they cool.


Return the pan with the oil to the heat and add the garlic. Cook for about a minute, without letting it brown, then add the red pepper flakes and the cooked greens. Toss them in the oil and cook until they’re heated through, turning them occasionally. While they’re heating, chop the peanuts and then add them to the greens. Toss everything together and taste for salt. Serve with hot pepper sauce on the side.

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