From The Food, Folklore, and Art of Lowcountry Cooking by Joseph E. Dabney
Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice.
On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!
1/4 cup unsalted butter
1 cup diced sweet onion
1/2 cup diced green bell pepper
1/2 cup diced celery
6 cloves garlic, chopped
1 16-ounce bag fresh or frozen collard greens
3 cups chicken stock (from leftover smoked chicken bones)
Sea salt, to taste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
Freshly ground black pepper, to taste
Tabasco sauce, to taste
1 cup peanut butter, crunchy or smooth
1. Melt the butter in a 4-quart saucepan set over medium heat, and sauté the onion, bell pepper, celery, and garlic until translucent. Add the collards (thaw first if frozen), and chicken stock, and season lightly with salt. Add the Worcestershire and soy sauces.
2. Cook until the greens are tender and lose their bright emerald-green color, about an hour. Taste pot likker (broth) and adjust for salt. Season to taste with black pepper and Tabasco sauce. Remove from the heat and add peanut butter. Serve with pork or chicken dishes.