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Collard Greens and Peanut Stew

Morou Ouattara, Farrah Olivia

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Serves eight

1 pound collard greens, washed
2 quarts water
4 tablespoons vegetable oil
1 onion, diced
4 tablespoons tomato purée (recipe below)
2 tablespoons tomato paste
1 quart vegetable stock
2 cups unsweetened peanut butter
Salt and pepper to taste

Put the collard greens in a medium-large saucepan, cover with three cups of water and bring to a boil over high heat. Blanch for 15 minutes or until soft. Remove the pot from the heat, drain the greens, and transfer them into a blender. Pulse a couple of times but do not purée (consistency should be like chopped spinach). Remove from blender and set aside.

Warm a large saucepan over medium heat, add the oil, and cook the onion until translucent. Add the tomato purée and tomato paste and stir to mix. Cook for two minutes. Add the vegetable stock, peanut butter, salt, and pepper. Raise the heat to high and when it starts to boil, reduce it to medium, letting it simmer until the oil starts to collect on top. Add the collard greens and cook to desired consistency (like creamed spinach), about 25 minutes. Remove from heat. Season to taste.

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