Friday, November 27, 2009

Kale or Collards with Peanuts and Garlic

As promised, here's another recipe for greens. Lindsay and I adapted the recipe from Simply in Season, a Mennonite cookbook, and we spiffed it up by adding chili-garlic sauce, soy sauce, and vinegar. Two people could eat this as meal, along with some rice. It could serve twice as many people as a side dish. It takes about thirty minutes to cook.

  • 1 bunch kale or collards (about 10 giant leaves)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, diced or crushed
  • 1 tbs. peanut oil
  • 2 tsps. whole cumin seeds (or a smaller amount of ground cumin)
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • 1 tbs. chili-garlic sauce, such as Huy Fong's (or just use fresh or dried chilies)
  • a bit less than 1/4 cup peanut butter, possibly more
  • 2 tbs. soy sauce
  • 1 tbs. rice vinegar
  • 1 tsp. sugar
  • salt, pepper

Cut the stems out of the greens and chop them roughly. Heat the peanut oil over medium heat in a big skillet than can be covered, and add the stems, the chopped onion, and some salt. Let this cook while you prepare the rest of the ingredients, stirring occasionally to keep things from burning. Chop the rest of the greens roughly. Mix up the peanut butter, soy sauce, rice vinegar, and sugar, along with about two tablespoons of water to thin it out (but don't worry if it's still thick--when it gets hot, it will unclump).

When the onions have browned a little, turn down the heat to medium-low and add the garlic, cumin, cardamom, and coriander. Cook this for about a minute, stirring, and add the greens, the chili-garlic sauce, and a bit more salt. Add about 1/4 cup of water, turn up the heat and stir this up. Once the water boils, turn the heat to low and cover, maintaining a simmer. Cook until the greens are tender, about 5-10 minutes for kale and 10-15 minutes for collards. Uncover and add the peanut sauce. Stir it until it heats up and coats the leaves. Add a little bit more water if it's stubborn. Taste it; add some more peanut butter, depending on what you think. Grind some pepper over the whole thing, and add some salt if it needs it.


sam said...

I happened to have some extra collards lying around and gave this a shot -- a very nice variation from the generic collards-and-onions I was prepared to make!

Toby said...

Ooh, great! I've made a bunch of variations on this lately. Two that stand out: replacing some of the peanut butter with tahini, and replacing the vinegar with lime juice.