One particularly successful example was collard greens. These big green leaves showed up in our box one week, and we literally had no idea what to do with them; they seemed too tough to just chop up in a salad, and we’d been sautéeing the heck out of our copious amounts of cabbage so the thought of more sautéed greens was just a little upsetting. Which is why we love you guys so much.
We asked you what we should do with collard greens and OH. MY. GOODNESS. our mouths were watering just reading the range of delectable suggestions. We picked West African peanut soup by Cookie & Kate, and after a trial run which may have been biased due to workouts and large appetites prior to the taste test (anything tastes good after a run), the recipe was declared a clear winner.
To
be completely honest, we didn’t quite follow the recipe. Hector was in
charge of the first attempt, and when he couldn’t find the peanut butter
he used almond butter instead; since then we’ve used peanut butter too
(always natural, not sweetened) and they’re equally seductive.
In fact, when we got a second delivery that included collard greens, I had a slightly Pavlovian response and couldn’t stop thinking about peanut soup for the rest of the day. Do you have any idea how difficult it is to concentrate on spreadsheets when there are collard greens just begging to be piled in a bowl with rice and drenched in spicy peanut soup? REALLY FREAKING DIFFICULT.
Bonus – it warms up really well in the microwave and tastes just as good the next day. We usually make a double batch so we have leftovers for lunches.
So after much waiting and teasing on social media, we’re very happy to bring you the recipe – and we hope you enjoy it as much as we do!
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