Sauteed Collard Greens with Roasted Peanuts

1. 1

   In a very large skillet, heat 2 tablespoons of the olive oil.

2. 2

   Add the garlic and cook over moderate heat, stirring, until fragrant, about 30 seconds.

3. 3

   Add the collards and arugula in large handfuls, letting each batch wilt slightly before adding more.

4. 4

   Cook, tossing frequently, until the collards start to soften, 5 to 7 minutes.

5. 5

   Add the lemon zest, lemon juice and crumbled chiles, season with salt and toss to evenly coat the greens.

6. 6

   Remove the skillet from the heat and stir in the remaining 2 tablespoons of olive oil.

7. 7

   Transfer the greens to a serving platter, top with the peanuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.