Ingredients

• 1 bunch collard greens

• 2 cups packed baby arugula (2 ounces), finely chopped

• 1 lime, juiced

• 2 tsp. chili paste (Sambolek)

• 1/2 cup diced onion

• 2 cloves garlic

• 1/4 cup peanuts, crushed 

• 1 tsp. honey

• salt (to Taste)

• pepper (to Taste)

• 2 TBSP olive oil

Instructions

1. In a very large skillet, heat 2 tablespoons of the olive oil. Add the garlic and onion and cook over moderate heat, stirring, until fragrant, about 30 seconds.

2. Add the collards and arugula in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing frequently, until the collards start to soften, 5 to 7 minutes.

3. Add the lime juice and chili paste and honey, season with salt and toss to evenly coat the greens.

4. Transfer the greens to a serving platter, top with the peanuts and serve.