As this scrumptious stew from the American South demonstrates, peanuts are practically second to none in their penchant for playing well with other foods.
Makes 6 servings.
2 tbsp peanut oil
1 medium sweet onion, chopped
1 1/2 tbsp fresh ginger, grated and minced
3 large garlic cloves, minced
500 g skinless, boneless chicken, cut into 1-inch cubes (optional)
1/2 cup roasted 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 kale or Swiss chard, shredded with stems removed
1 large sweet potato, peeled, cut into 1-inch cubes
4 cups fresh or canned tomatoes, diced, seeded, and drained
3/4 cup peanut butter
Cilantro leaves, roughly torn
1/2 cup roasted 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 chopped sweet potato 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.
Excerpted from MOTHER EARTH NEWS, the Original Guide to Living Wisely. To read more articles from MOTHER EARTH NEWS, please visit MotherEarthNews.com. Copyright 2012 by Ogden Publications Inc.