- Read the whole recipe and prep/wash/chop ingredients.
- Sauté a chopped onion in olive oil (add salt) until translucent and softened.
- Add 2 seeded, diced jalapeños. [Or whatever you'd like to use to add spice. You could use a bell pepper and some hot sauce. I haven't had fresh peppers yes this season, so I've just been using red pepper flakes and some cayenne, or rooster sauce.]
- Add a slivered carrot.
- Add a sliced sweet potato. [Again, no sweet potatoes yet this season so I've been using cubed butternut squash from last year.]
- Add ~2 cups broth. [Water will do in a pinch.]
- Add greens! (Washed and chopped or torn to pieces.) [I add as much as I've got. I've used various mixes of collards, kale, turnip and beet greens, spinach, etc. When the selection is very variable, I add them in reverse order of how long they take to cook, so add the collards well ahead of the spinach.]
- Keep covered until greens cook down significantly, stirring occasionally. Tongs are helpful here. It doesn't take long.
- Mix some a couple of tablespoons (or more) peanut butter with a little water water and stir into pot.
- Simmer until everything is as cooked as you like it.
- Serve over rice with a sprinkle of peanuts.
I also used this as a pizza topping at Firefly with great results. You can add in whatever you think might work, too. In the (not very good, sorry) picture below, I threw in a drained can of "fried gluten with peanuts" from Super88 that I found in the pantry. I love this dish in part because it uses up pretty much any amount of greens I can throw at it and also because it's just really yummy. It also freezes well.
Kimchi recipe next!