Andrew’s Peanut Collard Greens

Melt the butter in a 4-quart saucepan set over medium heat, and sauté the onion, bell pepper, celery, and garlic until translucent. Add the collards and chicken stock, and season lightly with salt. Add the Worcestershire and soy sauces.

Cook until the greens are tender and lose their bright emerald-green color, about an hour. Taste pot likker (broth) and adjust for salt. Season to taste with black pepper and Tabasco sauce. Remove from the heat and add peanut butter. Serve with pork or chicken dishes.