Collards in Spicy Peanut Sauce




  • 2 Tbsp + 1 Tbsp peanut or vegetable oil

  • ½ lb. firm tofu, rinsed, pressed, cubed

  • 1 small onion, minced

  • ½ tsp red pepper flakes

  • 1 bunch collard greens (1-1.5 lbs.), stalks removed, cut in 1-inch pieces

  • ⅓ c peanut butter or other nut butter

  • ½ c coconut milk

  • ½ c stock or water + more water if necessary

  • 2 cloves garlic, minced

  • 1 tsp kosher salt

  • 2 Tbsp soy sauce

  • 1 Tbsp sugar

  • Juice of 1 lime


  • Chopped cilantro


  1. In a large skillet, heat 2 Tbsp oil over medium high heat. Add tofu and stir-fry until golden brown on all sides.

  2. Remove tofu from skillet and drain on paper towels. 

  3. Add 1 Tbsp oil, onions, and chili pepper flakes to the same skillet; saute until onions become transparent.

  4. Add collards and saute until wilted.

  5. Reduce heat slightly and add all remaining ingredients except the lime and cilantro. Stir to combine and simmer until the greens are tender-- about 5 minutes. Add more stock or water if necessary to keep the greens in liquid.

  6. Once the greens are tender, remove from heat and stir in lime juice.

  7. Garnish with cilantro.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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