Ingredients

• One bunch (6-8 cups) fresh Collard Greens, roughly chopped

• 8 mini sweet peppers (yellow/orange) seeded and sliced long-wise into strips

• 1 small, Jalepeño pepper, seeded, ribs removed, thinly sliced

• 8 small - medium fresh tomatoes, roughly chopped

• 4 large cloves garlic, minced

• 1 tbsp fresh ginger, finely minced

• 1 tsp ground cumin

• 1 tsp dried, crushed red pepper flakes

• 4 small dried Bay Leaves

• 1 tsp freshly ground black pepper

• 1 large sweet potato (about 1 lb)

• 1 medium onion, chopped

• 1/2 cup roasted, unsalted peanut butter (make your own in a spice grinder)

• 6 cups low sodium vegetable broth

• 3 ounces tomato paste

• 2 tbsp brown sugar

Instructions

1. Clean, and chop the sweet potato into large bite-sized chunks (I recommend skin-on).

2. Steam or cook the sweet potato in an Instant Pot (3-4 minutes on High. Natural release) until al dente. Set aside. (The potato can be cooking while you're cooking the stew as you'll add the potato at the end)

3. If you're making your own peanut butter, grind the roasted, unsalted peanuts until a 'chunky' butter. It doesn't need to be 'smooth'

4. Peel and mince the ginger and garlic.

5. Clean and chop the *Collards, onion and tomatoes.

6. Prepare your Mis en Place, ready to cook. Use a large, lidded non-stick sauté pan, braiser or Dutch Oven.

7. This recipe uses the 'wet sauté' method (no oil). Have your broth close, and be ready to add just enough broth to the sauté to keep the food from sticking. Too much, and you'll steam rather than sauté.

8. Salt each addition with just a 'pinch'.

9. Over medium-high heat:

10. Sauté the onions, garlic and ginger.

11. Add the Jalepeño and sweet peppers. Sauté for a couple minutes.

12. Add the tomatoes. Sauté until they just barely begin to break down.

13. Clear a spot in the center of the pan, and add the tomato paste. Let it 'cook' for a couple of minutes to take the 'raw' flavor out.

14. Add the broth, bring to a boil. Stir to just combine the tomato paste and peanut butter.

15. Reduce heat to a bare simmer. Add the Cumin, red pepper, Bay leaves, black pepper, brown sugar. Stir to combine. Taste. Adjust flavors.

16. Add the reserved, cooked sweet potato and Collards.

17. Simmer, covered, 15-20 minutes, over the lowest heat. Check and stir occasionally.

18. If you prefer a thicker stew, smash some of the sweet potatoes against the side of the pot/pan.

19. Serve on a big bowl with brown rice, or accompany with whole wheat Naan to sop up goodness.

20. If it's not 'hot enough' for ya, add some Jalepeño sauce or Sriracha.

21. *To prepare the cleaned Collards: with a sharp knife, remove the toughest part of the lower stems. Slice down the mid-section of each leaf (on one or the other side of a stem), then stack the leaves. Cut them into 3/4 inch wide strips.

Recipe by SimplyByCynthia