Creamed Collards with Peanut Butter and Dried Shrimp

Deselect All

2 tablespoons red palm oil

One 13.5-ounce can coconut milk, fat skimmed and reserved

2 cloves garlic, minced

1 yellow onion, diced

4 bundles collard greens, stemmed and thinly sliced

1/2 cup unsalted natural peanut butter

2 tablespoons tomato paste

2 tablespoons dried shrimp, ground

2 Scotch bonnet peppers, seeds removed and minced, optional

Kosher salt and freshly ground black pepper

1/4 cup roasted peanuts, crushed, plus more for garnish

1 lime, juiced