Greens with Roasted Peanuts & Red Pepper


Greens with Roasted Peanuts & Red Pepper

adapted from Deborah Madison’s America: The Vegetarian Table, 1996

This is my (non-southerner Katie’s) favorite greens recipe.

3 large bunches mixed greens (chard, collards, turnip, kohlrab)
4 qts. water salt
3 T. peanut oil 1/3 c. (or more) raw peanuts
3 cloves chopped garlic 1/2 tsp. crushed dried red pepper
chile vinegar
Remove stems from greens and chop coarsely. Add greens to salted boiling water and cook to taste, “anywhere from 15 minutes to 2 hours, depending on where you’re from.” Really, 30 minutes should be plenty! Drain, pressing out excess moisture, and set aside.

Heat the oil in a large skillet, add the peanuts, halved or chopped, and fry until lightly colored. Remove to a paper towel to drain. Add garlic to hot
pan and cook for 1 minute before adding the crushed pepper and the greens. Toss them in the oil and cook until heated through. Add the peanuts. Taste for salt, and serve with chile vinegar on the side (if you have some—it’s also
good without it).