Roving local chef B.J. Dennis, a Daniel Island native who's staged a series of Gullah/Geechee pop-ups dinners at Butcher & Bee, sent along the following vegetarian recipe for mustard greens. He says that collards, turnip or other greens also may be cooked this way.
"The peanut butter adds a meat flavor, almost umami-like taste. This is a favorite way greens are cooked in the Caribbean and Africa, which is the way I cook true Gullah cuisine."
Canola or any oil of choice, about 2 tablespoons (just enough to glaze pot)
1 small onion, sliced thin/julienned
2 to 3 cloves garlic, minced
2 teaspoons ginger, minced
1 small hot pepper minced, seeded or not (depending on heat preference) or 1 teaspoon dried chili flakes
1 cup peanut butter (or more or less to taste)
2 to 3 cups of unsweetened coconut milk
1 bunch local mustard greens, cleaned and chopped
Salt and pepper to taste
Put the oil in a pot, then add onions, garlic, ginger and hot pepper. Cook over medium/low heat for 3 to 4 minutes until onions start to soften and aromatics start to cook but not brown.
Stir in peanut butter and cook for another minute. Add coconut milk and bring to a boil, then add mustard greens.
Cover and cook until tender, about 30 to 60 minutes. Adjust seasoning with salt and pepper.
Note: Cooking time depends on how tender the greens are from your farmer and also depends on how cooked you like your greens.