Recipes Sautéed Collard Greens with Roasted Peanuts Be the first to rate & review! Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chiles and crunch from chopped roasted peanuts. Slideshow: Southern Comfort Sides By Sean Brock Sean Brock Instagram In 2019 Chef Sean Brock announced he was leaving Charleston and closing the book on over a decade of exploring Lowcountry cooking at renowned restaurants McCrady's and Husk. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, Brock won the James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. Brock hosted season two of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain. Sean is currently featured on season six of the popular Netflix show, Chef's Table. In 2019 he released SOUTH, the highly anticipated follow up to his first cookbook, which was nominated for a James Beard Award and also became a New York Times Bestseller. Sean recently opened his flagship restaurant Audrey in East Nashville. At Audrey, Chef Brock is approaching his next chapter with a simple but powerful mission: contribute to Southern culture, community and cuisine in a lasting & impactful way. "Audrey is the restaurant I want to retire in, I plan to take a minimalistic approach to exploring the future of Southern Food and working towards creating a healthier workspace." Food & Wine's Editorial Guidelines Updated on November 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 Ingredients 1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced 2 bunches tender young collard greens (1 1/2 pounds)—stems and ribs discarded, leaves thinly sliced 2 cups packed baby arugula (2 ounces), finely chopped 2 teaspoons finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 4 dried arbol chiles, crumbled (2 teaspoons) Kosher salt 1/2 cup roasted peanuts, chopped Directions In a very large skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the collards and arugula in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing frequently, until the collards start to soften, 5 to 7 minutes. Add the lemon zest, lemon juice and crumbled chiles, season with salt and toss to evenly coat the greens. Remove the skillet from the heat and stir in the remaining 2 tablespoons of olive oil. Transfer the greens to a serving platter, top with the peanuts and serve. Rate it Print