Kale, choi, rapini, turnips greens could also be used.
1 bunch collard greens, washed and stemmed
1 c water, plus more if needed
1 lg tomato, cored and chopped (or a handful of cherry tomatoes, sliced in half)
5 scallions, sliced (green and white part)
3 T peanut butter, or to taste
salt to taste
1. Finely shred the greens. Place in a saucepan with the water, adding more water if there are a lot of greens. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don’t overcook). Drain greens, reserving liquid.
2. Return greens to the saucepan over medium heat; add tomato and green onions. Heat through, stirring frequently.
3. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste, and add salt if needed.