Serve over or sautéed Summerfest Komatsuna, bok choy, kale or rainbow chard.
-To make the peanut sauce, put 3 heaping TBS of unsweetened peanut butter into a small saucepan over medium heat.
-Add 1 tsp red or green Thai curry or chili paste.
-Open a can of coconut milk and add a splash to the peanut butter/chili mixture. Stir over low hear until incorporated.
-Then add half of the can of coconut milk, 3 cloves of chopped garlic, 2 tsp soy sauce, 1 tsp rice wine vinegar and stir until smooth. Serve this sauce over top of the cooked greens.
To make the greens, heat 2 TBS olive oil in a large pan.
-Add 1 bunch chopped greens.
-When the greens are wilted, about 5-7 minutes, taste for salt and add a tiny pinch of red pepper flakes.