Collards with Peanut Sauce and Mashed Potatoes

This meal takes a basic idea from the British Isles, name­ly mashed pota­toes served with cooked greens, and gives it an African and Asian twist. Even peo­ple who aren’t keen on greens might like them if they are served pip­ing hot and with a spicy peanut sauce! To bal­ance the col­or and tex­tures, it’s nice to serve car­rot sticks with this meal. Fresh fruit is good for dessert.

Mashed Pota­toes
Peel and dice about 5 medi­um pota­toes, or as many as you think you’ll eat. Make plen­ty, you can save the left­overs for the fol­low­ing day. Boil the pota­toes until they are ten­der, then drain and mash. You can use a lit­tle bit of the pota­to cook­ing water to dilute the peanut sauce.

Col­lards with Peanut Sauce
2 small onions, diced
2 cloves gar­lic, minced.
1 t ground corian­der
1 t ground cumin
1/8 t ground cloves
1 pound of col­lard greens or kale, care­ful­ly rinsed and shred­ded
3 T chunky peanut but­ter
1 T molasses

Stir-fry the onions in the bot­tom of a dry soup pot until well browned. Add a lit­tle bit of water every so often if they start to stick. Add the gar­lic and fry for anoth­er minute. Stir in the spices with about a cup of water. Add the greens and let the water come to a boil. Cov­er tight­ly and reduce the heat, to let the greens steam until they are ten­der. Then com­bine the peanut but­ter and molasses with a bit of the water from the pota­toes. Stir it into the greens, then serve along with the mashed pota­toes.

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