Collards with peanut sauce from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 301) by Mark Bittman

  • collard greens
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute broccoli raab, gai lan, beet greens, dandelion greens, turnips greens, chard, bokchoy, tatsoi, cabbage, or spinach for kale.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broiled or grilled boneless chicken, North African style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccoli raab, gai lan, beet greens, dandelion greens, turnips greens, chard, bokchoy, tatsoi, cabbage, or spinach for kale.

  • Lindalib on October 17, 2012

    We subbed peanut butter for the tahini, and the cook who shall remain nameless added a little too much salt, but overall it was better than we expected.

  • krobbins426 on June 02, 2011

    Simple to make. We made it with bok choy. J didn't care for it. Too mild. He thought it needed fish sauce for more depth.

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