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Active time
25 minutes
Total time
35 minutes
6 servings
Serving Size
1/6 recipe

2 bunches collard greens (or other greens), stemmed, washed and cut into ribbons

2 tablespoons olive oil

1⁄2 large onion, thinly sliced

2 cloves garlic, minced

1-inch piece of ginger, minced

2 teaspoons turmeric powder

1⁄2 teaspoon crushed red pepper

2 tablespoons no-salt-added tomato paste

1 ½ cups reduced sodium vegetable broth, divided

1⁄2 cup smooth peanut butter

8 ounces tempeh, cut into small cubes or crumbled

Salt to taste

  1. In a large pot, bring salted water to a boil.  (We recommend roughly 2 teaspoons salt per pot of water.) Add the cut greens and let simmer for 5 minutes. Transfer greens to a container of ice water to halt cooking. Drain and set aside.
  2. To a large saucepan set at medium heat, add the olive oil. Add the onions and sauté for 4-5 minutes, or until translucent.
  3. Add garlic and ginger, and sauté for an additional 1-2 minutes.
  4. Add turmeric and crushed red pepper, and sauté for 30-45 seconds.
  5. Add tomato paste and cook until it is a rust red color, about 5 minutes. Add 1 cup of the broth, scraping any bits from the bottom of the pan,  and stirring to combine.
  6. In a separate large bowl, add the peanut butter. Add the broth and tomato paste mixture, ½ cup at a time, and stir until the peanut butter is a smooth and thin consistency. Add thinned peanut sauce back to the saucepan and stir to incorporate.
  7. Add tempeh and collards to the sauce. If the sauce is too thick, add a bit more broth to thin it out. Cover and simmer for 10 minutes. Taste and adjust seasoning, adding salt as needed. Remove from heat and serve.

An Oldways recipe and photo, created in partnership with The Peanut Institute.


Nutrition per serving: Calories: 280
Total Fat: 19g
Saturated Fat: 4g
Sodium: 170mg
Carbohydrate: 17g
Fiber: 6g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 16g

Yield: 6 servings

Serving Size: 1/6 recipe

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