African Peanut Stew

African Peanut Stew (A Seat at the Table)

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 with rice (A Seat at the Table)African Peanut Stew

Serves 6-8

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
In a large pot, heat olive oil over medium heat.  Add the onion, ginger, and garlic, sauté until onions soften.  Add carrots and cook for another minute.  Add the vegetable broth and bring to a boil.
Meanwhile, mix the peanut butter, tomato paste, and sriracha, add about 1/2 cup of the heated vegetable broth to help mix.  Add the peanut butter mixture into the pot and stir well.  Reduce the stew to a simmer.
Wash the collard greens well and remove the stems.  Slice the greens into ribbons (you’ll have about 6 cups) and add to the stew.  Mix and let the greens soften for a minute or two.  Serve over brown rice and add extra sriracha if desired.
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