1 cup water
1 jalapeño pepper (or hot sauce to taste)
½ teaspoon salt
2 teaspoons pepper, freshly ground
2 tablespoons olive oil
1 pound fresh greens collards, chopped
1 (10 ounces) package of frozen turnip greens, chopped
2 tablespoons butter
3 medium tomatoes, chopped
1 large yellow onion, chopped
1 can coconut milk
4 teaspoons dry roasted peanuts for garnish (optional)
Makes: 6 Serving size: 1 cup
- Add to pot water, chili pepper, salt, pepper and 1 tablespoon of the olive oil.
- Heat over medium flame and add all chopped greens when the mixture comes to a boil. Cook the greens for 3 minutes. Drain and cool.
- Heat remaining tablespoon of olive oil and butter in a skillet over medium heat. Add the cooked greens, and the chopped tomatoes, onions, and coconut milk. Cook 3-5 minutes, until flavors melded.
- Season to taste.
- Serve with a sprinkle of chopped peanuts on each serving. Enjoy!
Recipe contributed by FamilyCook Productions