This recipe has become one of my go-to breakfast meals when I’m in the Dominican Republic, which is five to six months out of the year. Since I have lots of kale growing in my garden (at one time, over 400 plants!) and since I grow lots of white sweet potatoes, I make large servings of this, not only for myself but for all those in and around the center. We love it!

Makes 3–4 servings

1 medium-large onion, diced

4–6 garlic cloves, minced

⅛ teaspoon red pepper flakes (optional)

¾–1½ cups of water, divided

8 cups chopped collard greens (or kale)

4 tomatoes, diced

4 tablespoons pure peanut powder (100% peanuts, all natural) mixed with 4 tablespoons water

½ teaspoon lemon juice

Crushed peanuts (optional)

Baked sweet potatoes, potatoes, plantains, or cassava

1.    In a medium saucepan, sauté the onions, garlic, and red pepper flakes (if using) in 2 tablespoons of water over medium-high heat for 3–5 minutes, until the onions are brown. If needed, add 2 additional tablespoons of water.

2.    Add collard greens (or kale), diced tomatoes, and ½ cup of water. Depending on the toughness of your collards, you may need to add additional water. Cover and cook over medium heat for 8–12 minutes, or until the collards are tender.

3.    Add peanut powder mixed with water. Cook for an additional 2–3 minutes.

4.    Season with lemon and crushed peanuts (optional).

5.    Serve with your favorite baked potato.