1 lb. collard greens or 1 large bunch, washed
Canola oil
2 cups shelled green peanuts
Kosher salt
Black pepper
3 Tbs. pimentón dulce (smoked sweet Spanish paprika)
2 Tbs. good quality Spanish olive oil
6 garlic cloves, peeled, crushed, and chopped
1 tsp. ground cumin
1 pinch saffron
2 Tbs. sherry vinegar
2 cups low-sodium chicken stock
Salt and pepper to taste
Remove the stems from the collards. (Reserve for collard stems barigoules.) Lay out the leaves in stacks of several leaves each. Roll the stacks into cylinders and cut the cylinders into one-inch slices. Reserve.
Fill a large cast-iron skillet with an inch of canola oil. Heat the oil over medium-high heat to 300°F. Add the peanuts and fry them for about five minutes, or until lightly golden. Remove them with a slotted spoon and place on paper towels to drain. Season liberally with salt, pepper, and pimentón dulce. Reserve.
Heat a medium stockpot or Dutch oven over medium-high heat. Add the olive oil and heat it just until it begins to shimmer. Add the garlic, stir briefly, and lightly brown, about two minutes.
Add the cumin and cook to toast it lightly, about two minutes. Add the saffron and stir quickly. Immediately add the vinegar and chicken stock. Add the collards. Reduce the heat to medium and simmer for 20 minutes, or until the collards are tender and the broth has reduced by three-fourths. Adjust the seasoning with salt and pepper. Fold in the peanuts. Remove from the heat and serve immediately.
