Description
A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.
Ingredients
- 2 tablespoons peanut oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh ginger
- 1 pound chicken, cut into chunks (Optional)
- 1 tablespoon crushed red pepper, or to taste
- salt and ground black pepper to taste
- 5 cups chicken stock
- 3 small sweet potatoes, cut into chunks
- 1 (16 ounce) can chopped tomatoes, with liquid
- ΒΌ pound collard greens, roughly chopped
- 1 cup chunky peanut butter
Instructions
- Heat the peanut 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 with the crushed red pepper
- salt
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4