West African Peanut Stew
What a great way to use extra peanut butter! Don’t have collard greens on hand? Substitute kale, spinach or any dark green, leafy vegetable. Dry, ground ginger can be substituted for the fresh; just use 2 teaspoons instead of 2 Tablespoons. Make this stew vegetarian by using vegetable stock and white beans in place of the chicken.
1 Tablespoon canola oil
2 cups onion, chopped
2 cloves garlic, minced
2 Tablespoons ginger, chopped, fresh (or 2 teaspoons, dried, ground)
1 lb. chicken, cut into chunks
½ Tablespoon crushed red pepper, or to taste
¼ teaspoon black pepper
5 cups chicken stock, low sodium
3 cups sweet potatoes cut into chunks
15-½ oz. can diced tomatoes, no added salt, with liquid
3 cups collard greens, roughly chopped
½ cup chunky peanut butter
Heat oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season the mixture with crushed red pepper, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.
Nutrition Facts: Serving size 2 cups. Amount Per Serving: Calories 440, Total Fat 16g, Cholesterol 54mg, Sodium 490mg, Total Carb. 43g, Fiber 7.5g, Sugars 9.5g, Protein 29g, Vitamin A (32% DV), Vitamin C (50% DV), Calcium (9%), Iron (15%). Percent Daily Values (DV) are based on a 2,000 calorie diet.