PHOTO: TIM NAUMAN PHOTOGRAPHY/WWW.TIMNAUMAN.COM
As this scrumptious Southern stew demonstrates, peanuts are practically second to none in their penchant for playing well with other foods.
6
SERVINGS
As this scrumptious Southern Chicken and Sweet Potato Soup demonstrates, peanuts are practically second to none in their penchant for playing well with other foods. For protein, add chicken; for a hearty meal, add sweet potatoes.
If you’re concerned about wasting the collard stems, don’t be afraid to dice and sauté them with your onions for freshness.
Ingredients
- 2 tbsp peanut oil
- 1 medium sweet onion, medium diced
- 1-1/2 tbsp fresh ginger, grated
- 3 large garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 1/2 cup roasted, shelled peanuts, finely chopped
- 2 to 3 tsp cayenne pepper
- 8 cups chicken or veggie stock
- 2 cups collard greens, shredded with stems removed
- 1-1/2 pounds sweet potatoes, peeled, cut into 1-inch cubes
- 4 cups fresh or canned tomatoes, diced, seeded and drained
- 3/4 cup peanut butter
Garnish
- Cilantro leaves, roughly torn
- 1/2 cup roasted, shelled peanuts, roughly chopped
Directions
- In a stockpot, heat oil to medium, then add onion and ginger, cooking for 2-3 minutes or until onion is soft and translucent.
- Add garlic and chicken and sauté for 5-7 minutes more or until the chicken is nearly cooked through.
- 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, until the sweet potato can be pierced with a fork.
- Stir in the peanut butter. Taste and adjust seasonings.
- Serve garnished with chopped cilantro and peanuts.
