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Sweet Potatoes peanut and Collard Greens Stew
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
2 tbsp | peanut oil |
1 medium | sweet onion, chopped |
1 1/2 tbsp | fresh ginger, grated and minced |
3 large | garlic cloves, minced |
1 | turkey leg |
1/2 cup | roasted, shelled peanuts, finely chopped |
2 to 3 tsp | cayenne pepper, ground |
salt, to taste | |
black pepper, to taste | |
8 cups | stock |
water, alternative | |
2 cups | collard greens, shredded with stems removed |
1 1/2 pounds sweet potatoes, peeled, cut into 1-inch cubes (microwave 3 minutes to soften, makes peeling and chopping easier) | |
20 oz | canned tomatoes, diced |
3/4 cup | peanut butter |
GARNISH: Cilantro leaves, roughly torn | |
1/2 cup | roasted, shelled peanuts, whole or roughly chopped |
Instructions:
In a pan, heat oil to medium, then add onion and ginger, cooking for a few minutes or until onion is soft. Add garlic and sauté for a few minutes more. Add the finely chopped peanuts and seasonings, sautéing for a minute or two.
Transfer to crockpot. Add turkey, stock, and collards, sweet potatoes and tomatoes. Cook on low setting.
Stir in the peanut butter just before serving.Taste and adjust seasonings. Serve garnished with chopped cilantro and peanuts. Serves 6.
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