"Creamed" Collard Greens with Peanut Butter and Chile

Greens laced with freshly ground peanut butter and fermented seafood for a funky umami kick is a common one-pot dish in West Africa. Chef Pierre Thiam grinds his own peanut butter from roasted peanuts to make a creamless creamy sauce, but if you don't make your own, use natural peanut butter, as peanut butters made with added sugar and stabilizers will change the flavor of the dish. Almond, cashew, and other nut butters also add an interesting, albeit untraditional, flavor to greens prepared in this manner.

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