In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

Cook the Collard Greens

Add the chopped collard greens to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the greens are wilted.

Add Tomatoes and Spices

Stir in the diced tomatoes, cumin, red pepper flakes, salt, and black pepper. Cook for another 5 minutes until tomatoes are softened.

Incorporate Peanut Butter and Coconut Cream

Reduce heat to low and add the peanut butter and coconut cream to the skillet. Stir until well combined and creamy. Add vegetable broth a little at a time until desired consistency is reached.

Final Adjustments

Taste and adjust seasoning with more salt and pepper if needed. Let it simmer for an additional 3-5 minutes.

Serve

Remove from heat and serve warm as a side dish or over rice.