From Judy Gorman’s vegetable cookbook
.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard
.5 cup peanuts, toasted if you would like
3 tbsp oil or butter.
Steam the greens until tender. Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.
Run the greens under cold water to stop them cooking. When cool enough, wring out the excess water from the leaves.
Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.
Heat oil or butter in s pan, add greens until heated through, stir continuously.
Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.
Enjoy!