Collards, in a reprise of the peanut sauce

When I make a dish I like, I often make it again in short order. I have a sense that it’s a way of cementing it as a dinner possibility in my culinary muscle memory. Two nights ago, I made a super-simple peanut sauce, and it went over big. This time, I used our collards, the rest of the cabbage and ramps, and a few peppers. The rest was the same.