Collard greens laced with peanut butter and fermented seafood is a common one-pot dish in West Africa. This version comes from Senegal-born chef Pierre Thiam who grinds his own roasted peanuts. If you don’t make your own, use a natural brand, as nut 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. Pro tip: wear disposable prep gloves when chopping chiles.
Featured in: "A Brooklyn Thanksgiving with the Flavors of Senegal."
- 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
- 1 cup dried shrimp
- 4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
- 1 1⁄2 medium yellow onions (1 roughly chopped, 1/2 sliced into 1/4-inch-thick rings)
- 1 vine-ripe tomato, cored, seeded, and roughly chopped
- 4 tbsp. red palm oil or vegetable oil
- 2 tbsp. tomato paste
- 1⁄2 cup natural peanut butter
- Kosher salt and freshly ground black pepper