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Spicy Collard Greens with Tomatoes and Peanuts
Hardy greens stewed with tomatoes and peanuts and spiked with chili is a staple food in parts of Africa. For our version of the dish called muriwo unedovi, we use collards, as they hold up well under the intensity of pressure cooking and the prolonged heat of slow cooking. The peanuts are in the form of chunky peanut butter; it lends the potlikker (cooking liquid) creaminess while also adding rich roasted nut flavor. Black-eyed peas aren’t customary, but they make the greens substantial enough that they can be served as a vegetarian main. Rice or cornbread are excellent sides to these greens.
tablespoon coconut oil, preferably unrefined
medium yellow onion, chopped
01On a 6-quart Instant Pot, select More/High Sauté. Add the coconut oil and heat until shimmering. Add the onion, half the tomatoes, 1½ teaspoons salt and ½ teaspoon pepper, then cook, stirring occasionally, until the vegetables are lightly browned, 6 to 8 minutes. Add the chilies, 1½ cups water and the collards; stir to combine, then distribute in an even layer.
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