Yesterday I treated myself to a pretty pink manicure. When winter is descending and it's gray, gray, gray at every turn I love being able to look down and see 'rosebud' times ten over. At the salon the woman doing my nails asked me what I've done to prepare for Thanksgiving. Hmmm. I felt a tad sheepish in that moment. Does this manicure count? Truth be told, while I thoroughly enjoy the night-before and morning-of Thanksgiving prep - stewing cranberry sauce, arranging the antipasti, setting the table with the fancy flatware - as a non-host, I have not had to endure the less glamorous assignments. Thanks mom for being organized and patient enough to reserve a turkey in advance, wrestle the crowds on multiple shopping trips, dust off the serving platters, and iron the linens, all while assuming a fluctuating head count owing to indecisive children. What a lady. I'm looking forward to the day when we are able to host and can have a go-round at bearing the burden. For the time being though I will be appreciative of the downtime I do get to enjoy leading up to this holiday. And in that downtime, there's liberty to think about other meals! These greens were inspired by an effort to try and keep the pre-Thanksgiving stretch as lean and green as possible. After all, one very important part of Thanksgiving that we all must participate in is making room for the main event.
Collard greens are spectacularly inexpensive. I am surprised all over again every time I buy them. This bunch was a full two pounds for $1.67. Isn't that the most adorable price you ever did hear?
Lime + peanuts conjure the tropics. Yeah, mon.
Collard Greens with Lime + Peanuts
Serves 4 as a side dish
- 1 bunch collard greens (1-2lbs), stems removed and sliced into thin ribbons
- 2 Tbs. + 1 tsp. coconut oil, divided
- 1 c. chicken stock (use water or vegetable stock to make this vegan)
- 1/3 c. peanuts, toasted and roughly chopped
- Juice of one lime
- Remove stems, chop, and rinse the collard greens; don't worry about drying them, the water clinging to the leaves after rinsing will help them cook down
- Toast and chop peanuts, set side
- Heat 2 Tbs. coconut oil in large sauté pan over medium-high heat
- Add greens and use tongs to toss until well coated
- Salt to taste
- Cook until greens have wilted slightly and are bright green, about 3-5 minutes
- Add chicken stock (or vegetable stock or water if using) and reduce heat to simmer
- Cook on low, allowing liquid to reduce slowly, until the stock has nearly all evaporated, about 30-40 minutes (do not rush this part; collards are tougher than other greens and take longer to break down)
- Once liquid has reduced taste greens to check texture (this part is all about preference; if you like them softer, add more liquid and continue to cook)
- When greens are finished cooking, remove from heat and stir in peanuts, lime juice, and remaining 1 tsp. coconut oil