Ingredient:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 medium jalapeño (optional, for heat), seeded, ribs removed, and finely chopped
• 1 teaspoon fine salt, to taste
• 2 tablespoons finely grated or minced fresh ginger
• 4 medium cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• ¾ cup creamy peanut butter*
• 6 ounces tomato paste
• 1 medium bunch collard greens or kale (about 8 ounces), tough ribs removed and leaves chopped into bite-size pieces
• Hot sauce, preferably Sriracha
• For serving (optional): 1 batch of cooked brown rice
• For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro