- 2 small dried chiles, such as árbol chiles, stemmed, or 1/2 teaspoon crushed red chile flakes
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons creamy peanut butter
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted, dry roasted peanuts
- Hot sauce, such as Tabasco (optional)
Meanwhile, in a medium bowl, whisk together broth, peanut butter and salt. Uncover the skillet, reduce heat to medium, stir in broth mixture and continue to cook, tossing often, until greens are tender and very wilted, about 10 minutes more. Remove from the heat and toss with peanuts. Serve with hot sauce to dash over the top, if you like.
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