In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes.
packed stemmed and roughly chopped collard greens.unsalted roasted peanuts.
, grated on a Microplane (about.), pitted and cut into 1/2-inch wedges.Stir together fonio and 3 tablespoons oil in a medium saucepan until coated.
Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf.Cover and reduce heat to low; cook 1 minute.
Remove from heat; let steam, covered, 5 minutes.
Uncover and fluff fonio with a fork.Add lemon juice and additional salt to taste; toss together.
Divide pasta evenly among 4 bowls, and garnish with chives and vegan Parmesan, if using.. Save.(Keep screen awake).1 cup Ruby Port or Madeira.
1 cup dry red wine.2 sprigs fresh tarragon.