Creamed Collard Greens with Peanut Butter and Chile

Ingredients

• 2 lb. collard or turnip green leaves, roughly chopped (12 cups)
• 1 cup dried shrimp
• 4 Scotch bonnet or habanero chiles, stemmed, seeded, and finely chopped
• 1 1⁄2 medium yellow onions (1 roughly chopped, 1/2 sliced into 1/4-inch-thick rings)
• 1 vine-ripe tomato, cored, seeded, and roughly chopped
• 4 tbsp. red palm oil or vegetable oil
• 2 tbsp. tomato paste
• 1⁄2 cup natural peanut butter
• Kosher salt and freshly ground black pepper

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