Southern Peanut Stew With Sweet Potatoes and Collard Greens Recipe

You’ll love this down-home comfort food — the blend of sweet and spice is pretty nice!

| August/September 2011

  • Southern Peanut Stew
    As this scrumptious Southern stew demonstrates, peanuts are practically second to none in their penchant for playing well with other foods.
    PHOTO: TIM NAUMAN PHOTOGRAPHY/WWW.TIMNAUMAN.COM

  • Southern Peanut Stew

Ingredients: 

2 tbsp peanut oil
1 medium sweet onion, chopped
1 1/2 tbsp fresh ginger, grated and minced
3 large garlic cloves, minced
1 pound skinless, boneless chicken, cut into 1-inch cubes (optional)
1/2 cup roasted, shelled peanuts, finely chopped
2 to 3 tsp cayenne pepper, ground
Kosher salt and freshly ground black pepper, to taste
8 cups chicken or veggie stock
2 cups collard greens, shredded with stems removed
1 1/2 pounds sweet or regular potatoes, peeled, cut into 1-inch cubes
4 cups fresh or canned paste tomatoes, diced, seeded and drained
3/4 cup peanut butter
 

GARNISH:
Cilantro leaves, roughly torn
1/2 cup roasted, shelled peanuts, whole or roughly chopped
 

Instructions: 



In a stockpot, heat oil to medium, then add onion and ginger, cooking for a few minutes or until onion is soft. Add garlic and chicken and sauté for a few minutes more. Add the finely chopped peanuts and seasonings, sautéing for a minute or two. Stir in the stock and collards, bring to a boil, and then turn heat down to medium-low to simmer. Add the sweet potatoes and tomatoes, then cook for another 15 minutes, stirring occasionally. Stir in the peanut butter. Taste and adjust seasonings. Serve garnished with chopped cilantro and peanuts. Yield: 6 servings. 

Recommended Green and Raw Peanut Sources

Bertie County Peanuts
Hardy Farms Peanuts
The Lee Bros. Boiled Peanuts Catalogue
Nuts Online
Whitley’s Peanut Factory 






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