4 to 6 boneless, skinless chicken thighs (about 1 pound)
1 large red onion
2 cloves garlic
1 inch fresh ginger
1 fresh hot green chile (like jalapeño)
1cup peanut butter
1 tablespoon tomato paste
6cups chicken or vegetable stock or water
Salt and pepper
1 small bunch collard greens (8 ounces)
1/4cup roasted peanuts
Instructions
Put 2 tablespoons vegetable oil in a large pot over medium-high heat.
Cut the chicken into bite-sized chunks.
When the oil is hot, add the chicken and cook undisturbed until the pieces brown and release easily, 2 or 3 minutes. Continue cooking, stirring occasionally, until the meat is no longer pink, 2 to 3 minutes more.
Trim, peel, halve, and slice the onion. Peel and chop 2 cloves garlic and 1 inch ginger. Trim the chile, remove the seeds if you like, and mince.
Add the onion to the pot and cook, stirring occasionally until softened, 2 or 3 minutes.
Whisk together 1 cup peanut butter and 1/2 cup water in a small bowl until smooth.
Add the garlic, ginger, chile, and 1 tablespoon tomato paste to the pot. Cook, stirring until the mixture darkens and becomes fragrant, 1 to 2 minutes.
Add 6 cups stock or water, scraping up any browned bits from the bottom of the pot. Stir in the peanut butter mixture and sprinkle with salt and pepper. Bring the liquid to a boil.
Trim the collards; slice the leaves in half along the stems, remove the thickest stems, then slice the leaves crosswise into thin ribbons.
When the soup boils, stir the collards into the soup and lower the heat so it bubbles gently. Cover and cook undisturbed until the greens soften and the chicken cooks through, 5 to 10 minutes.
Chop 1/4 cup peanuts or crush them on a cutting board with the flat side of a large knife.
Taste the soup and adjust the seasoning. Serve garnished with the peanuts.