"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Collard Greens, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c butter 1 c diced sweet onion 1/2 c diced green pepper 1/2 c diced celery chopped garlic to taste 1 16-oz bag fresh or frozen collards 3 c chicken stock 1/2 tsp Worcestershire sauce 1/2 tsp soy sauce Salt & Black Pepper to taste Tabasco to taste 1 c peanut butter, smooth or crunchy
Melt butter in 4 qt boiler and saute' onion, bell pepper, celery & garlic until translucent. Add thawed collards, chicken stock and season lightly with salt. Add Worcestershire and soy sauces. Cook until greens are tender & lose the bright emerald color, about 1 hr. Taste pot likker and adjust for salt. Season to taste with black pepper & Tabasco. Remove from heat and stir in Peanut Butter.
This recipe came from Angels Barbeque in Savannah. It is another way for collard lovers to enjoy this Southern staple and will make collard lovers out of others. I fixed these for a crowd and everyone went back for seconds.
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