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In a large, deep skillet, toast chiles over medium-high heat until a shade darker and fragrant, about 2 minutes.
Add oil, onion and garlic; cook, stirring often while breaking open chiles with a wooden spoon.
Once chiles are golden brown and softened, about 6 to 8 minutes, add collard greens in batches; toss gently and then cover and cook for 2 to 3 minutes.
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.