Spicy greens with peanuts

• 2Tbsp coconut or vegetable oil, 
• 1 Medium onion sliced thin,
• 2 medium tomatoes(or 1cup tomato sauce),
• 1/2 t salt,
• 1 jalapeno chopped fine,
• 1/2 lb kale, collards, chard, or turnip greens torn into pieces,
• 1/4 cup roasted peanuts pulverized, or chunky peanut butter.

Like most of Southern food this is a mashup of food culture from Africa, Americas and Eurasia. This combines a cooking green like kale or collards (unknown African or European origin), with peanuts, tomato and peppers (Americas) and onion (central Asia) into a dish developed in East Africa and brought to the USA.

Heat oil in a 6qt stock pot. Add onion and cook until clear and soft. Add tomatoes and jalapeno. Cook for 4 minutes. Stir in salt. Put the greens on top. DO NOT STIR. Cover and simmer for 10 minutes, more or less depending on the sturdiness of the greens. Stir everything together. Add peanuts. Cover and simmer for 10 minutes. Stir again and serve.