This Indonesian inspired dish is a way of jazzing up greens - such as collards, kale, cabbage or spinach. It's also good with courgettes, sliced into ribbons using a potato peeler, or made into courgetti, if you have the right gadget for the job.
Boil greens (and coriander) in 1 cup water for 5 mins (skip this stage if you're using spinach or tatsoi). If using courgette, blanch for a minute in hot water.
Meanwhile, stir rest of ingredients together until you have a thick paste. Then stir in sauce and simmer for a further 5 mins.
Serve as a main on a bed of rice, or as a side dish.
A large bunch of leafy greens, such as kale, cabbage or spinach, chopped to taste
4 tbs crunchy peanut butter
juice of 1 lime (or lemon)
4 tbs dark soy sauce
1 tsp rice wine vinegar (or any other vinegar you have)
2 tsp sugar
3 cloves garlic, crushed
1-2 dried chillies, chopped fine
a few leaves of Vietnamese coriander (optional)