One of the best things about getting our bi-weekly delivery of vegetables from FoodShare Toronto is not knowing what is coming from one week to the next. Sometimes this isn’t so great, like when we got cabbage for 4 weeks in a row (just how much cabbage can two people be expected to eat?!?), but usually it’s really fun because we get to try things we would never buy from the store.
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!
- 1 cup brown rice
- 1 yellow onion
- 1 teaspoon coconut oil
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- ½ cup peanut or almond butter
- 1½ teaspoons ground ginger (or about ½-1" fresh)
- ¼ teaspoon chili flakes (more if you like it spicy, less if you don't)
- 2 tablespoons flour (or as needed for thickening)
- 1 block firm or extra-firm tofu
- 4 large leaves or ½ head of collard greens
- Bring 1-3/4 cups of water to a boil, then add the rice and stir. Cover and turn to low heat for about 30-40 minutes or until all the water is absorbed.
- Chop the onion and add to a medium-large pot along with the coconut oil. Sautée on medium heat, stirring frequently, until soft and translucent.
- Add the tomato paste and stir to coat the onions, then add the remaining ingredients and use a whisk to combine them as well as you can. Don't worry if it looks lumpy and gross - it will all blend together smoothly.
- Bring the mixture to a simmer, then remove from the heat and carefully pour into a blender (or use an immersion blender). Blend on high speed for about 15 seconds until the soup is creamy and smooth. (Be very careful when you are blending, as the hot soup has a tendency to jump and can pop the top off the blender, especially when it starts - avoid filling more than halfway, and blend in multiple batches if you need to.)
- Pour the blended soup back into the pot and simmer until it reaches the desired consistency - about 5 minutes. Turn the heat to low and cover with a lid until you are ready to serve.
- Cut the tofu block into 1cm cubes, and fry in a little oil until the cubes are crispy ad lightly browned. Slice the collard green leaves horizontally with a sharp knife, producing ribbons of leaves. Add rice to a bowl, top with collard greens and tofu then pour the peanut soup over everything. Garnish with chopped peanuts or chili flakes.