I think this is the first time I’ve cooked collard greens before. They work wonderfully in this African Peanut Stew; they hold up well, add a subtle earthiness, and a great texture to this creamy stew. Collard greens tend to be inexpensive compared to other greens, but kale, swiss chard, or other greens would work well too. Collard greens, like other cruciferous vegetables are good for lowering cholesterol. They’re also high in vitamin K and vitamin A.
This African Peanut Stew is rich and creamy, absolutely delicious served over rice. While sweet potato seems to be a common ingredient in this, I used carrots instead since I knew I was going to serve it over rice. This stew is almost like a curry. And while it may seem a little odd to have peanut butter in such a prominent, savory dish, it works extremely well at creating a rich stew that has a hint of sweetness. African Peanut Stew is easy enough for a weeknight, but definitely fancy and delicious enough to serve to company. I only wish Sister and her husband were still in town to serve it to them!
Have you cooked with collard greens before? What’s your favorite way to cook collard greens?
African Peanut Stew
Adapted from Cookie and Kate
- 2 Tbsp olive oil
- 1 large onion (red or yellow is fine), diced
- 2″ fresh ginger, peeled and minced (about 2 Tbsp)
- 4 cloves garlic, minced
- 4 cups diced carrots
- 6 cups vegetable broth
- 3/4 cup peanut butter (I used creamy, but chunky would be good too)
- 6 oz (1 can) tomato paste
- 1 Tbsp sriracha (optional)
- 1 bunch collard greens, stems removed and sliced into ribbons
- salt, to taste