This dish is like viewing two single buddies who finally discover each other and fall in love. You knew they belonged together; it simply had to be the correct time.

Boiled peanuts are an iconic Southern snack, reminiscent of dirty back roadways, household trips, and the good old days. Swimming in their own peanutty cooking liquid, they’re scrumptious by themselves, but powered by potlikker, they’re something totally better.

Components
1 medium garlic head

1 pound. raw peanuts in shell, rinsed and drained pipes

4 cups potlikker (booked from Double-The-Potlikker Greens).

1 1/2 cups cooked collard greens (reserved from Double-The-Potlikker Greens).

1/3 cup kosher salt, plus more to taste.

2 tsp. smoked paprika.

1 tsp. crushed red pepper.

2 fresh bay leaves.

3 Tbsp. apple cider vinegar.

Directions.
Cut top off garlic head just enough to expose the cloves; dispose of top. Add trimmed garlic head to a large Dutch oven along with peanuts, 6 cups water, potlikker, collard greens, salt, smoked paprika, crushed red pepper, and bay leaves; stir to integrate.

Taste peanuts to check for salinity and texture; include salt, 1 tablespoon at a time, as preferred. Cover and continue simmering, tasting and changing seasoning every hour till peanuts hurt and broth has actually darkened in color, 3 to 5 more hours, adding water as required to keep peanuts just covered throughout the cooking process.

As soon as peanuts hurt, remove from heat. Stir in vinegar. Cover and let peanuts marinade 1 hour. Eliminate and discard bay leaves. Store peanuts in shells in an airtight container in refrigerator up to 1 week.