Collard Greens With Lime + Peanuts

1. 1

   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.

2. 2

   Toast and chop peanuts, set side.

3. 3

   Heat 2 Tbs. coconut oil in large saute pan over medium-high heat.

4. 4

   Add greens and use tongs to toss until well coated, salt to taste.

5. 5

   Add stock and reduce heat to simmer.

6. 6

   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).

7. 7

   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).

8. 8

   When greens are finished cooking, remove from heat and stir in peanuts, lime juice, and remaining 1 tsp. coconut oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.