Description
This dish is a hearty vegetarian stew inspired by a peanut based stew made in West Africa. It’s packed with collard greens, sweet potatoes, and loads of flavor from ginger, garlic, peppers and earthy peanuts. It’s hearty, comforting, creamy, so delicious and it comes together in no time! Perfect for a chilly weeknight meal!
Ingredients
For the stew:
1 Tbsp. EVOO
1/2 large onion
3 c. sweet potatoes, cut into about 1/2 inch cubes
4 garlic cloves, minced
2 Tbsp. grated ginger
1 jalapeno, minced (pith removed, optional)
2 tsp. cumin
1 28 oz. can crushed tomatoes
4 c. low sodium veggie broth
3/4 c. creamy natural peanut butter
1 bunch collard greens, stem removed and roughly chopped
1 15oz. can cannellini beans
Toppings:
Top with crushed peanuts
Cilantro
Instructions
- In a dutch oven or large pot, warm EVOO over medium high heat. Add the onion and sweet potatoes. Saute until just lightly browned, about 3 to 5 minutes. Add the garlic, ginger, jalapeno and cumin. Cook for another minute, while stirring to prevent scorching.
- Next add the crushed tomatoes and veggie broth. Bring to a boil and reduce heat to medium low. Cook uncovered for 15 minutes.
- Stir in the peanut butter and collard greens. Continue to cook for another 5 to 10 minutes, until the greens are wilted and peanut butter is fully and smoothly incorporated.
- Stir in the cannellini beans and cook for another minute or two until the beans are warmed through. Serve with crushed peanuts and cilantro. Enjoy!
Keywords: west african peanut stew, peanut stew, peanut butter, one pot meal, one pot stew, stew, winter recipe, new recipe, sweet potato soup, collard greens, peanut soup