The nut butter sauce is something you will want to put on many other vegetables. I’ve used it as a pasta sauce and mixed it with cooked grains. The collards can be steamed or sautéed, even braised. Kale is delicious with this sauce, as are other brassicas–cabbage is surprisingly good.

1 bunch collards, washed, stemmed if large, coarsely chopped
1 – 2 cloves garlic, minced
1 t minced or grated fresh ginger, or 1/4 t dried ginger
1/4 c nut butter, at room temperature
2 T soy sauce
1 T lime, lemon or orange juice
1/8 t chile powder or a pinch of cayenne powder
vegetable oil, if needed

1. Cook collards per your preference.

2. Meanwhile combine garlic, ginger, nut butter, soy sauce, juice, and chile powder in a serving bowl, making sure the ingredients are well combined. If the mixture seems tight or very dry, add a bit of oil.

3. Transfer cooked collards to the serving bowl and combine with the nut sauce. Taste for seasonings. Serve warm or at room temperature. Leftovers that have been refrigerated will benefit from a gentle heating to loosen up the sauce.