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Spicy Collard Greens with Tomatoes and Peanuts

Spicy Collard Greens with Tomatoes and Peanuts

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    9 to 9½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

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.

Tip

Don't be afraid of the habanero chilies. They're left whole so they contribute their characteristic fruitiness without releasing overwhelmingly spicy heat.

Ingredients
  • 1

    tablespoon coconut oil, preferably unrefined

  • 1

    medium yellow onion, chopped

  • 1

    pound tomatoes, cored and chopped

  • Kosher salt and ground black pepper

  • 2

    habanero chilies

  • 1

    bunch (1 pound) collard greens, stemmed and cut into 1-inch pieces (3 cups)

  • 3

    tablespoons crunchy peanut butter

  • 15½

    ounce can black-eyed peas, rinsed and drained

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 15 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté and bring the mixture to a simmer. Stir in the remaining tomatoes and the peanut butter, then cook, stirring occasionally, until the tomatoes have broken down and the sauce is creamy, 7 to 9 minutes.

Press Cancel to turn off the pot. Remove and discard the chilies. Add the black-eyed peas and stir until heated through, 1 to 2 minutes. Taste and season with salt and pepper.