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