Southern Peanut Stew with Sweet Potatoes and Collard Greens

With a recipe title that long, you wouldn't think one should necessarily tackle it while under sail. And perhaps one shouldn't. But I did, and I estimate that it took only roughly four times as long to make as it should have. Flying along at 8 or 9 knots with significant heel on, it was hard to get a grip on cubing chicken and shredding collard greens, but it can be done. A better question might be, "Why was it done?"

Well, our daughter's grandparents were visiting, and I had planned this as a yummy, new dish to try for which I already had many of the ingredients. Once I'd purchased the chicken (with no home refrigeration), I was committed. Given the increased prep time, we didn't eat until rather late, but it was so good when we did.What can compare to a hearty sail followed by a hearty soup?

Now, if you read my earlier blog entry, "Where am I?", you'll know already that I have only one picture for this recipe. Sadly, it is not of the completed, delicious, and beautiful stew. No, it is only of the (blurry) cup of peanuts before the wind picked up, the peanuts went flying, and we were sailing!

P.S. With this recipe, all the work is in the prep, sailing or not. After that, it's easy!

Southern Peanut Stew with Sweet Potatoes and Collard Greens

Peanuts just before I chopped them, and they became airborne.

Recipe from Mother Earth News
Serves 6
You will need:

2 tbsp peanut oil (I used olive oil)
1 med sweet onion, chopped
11/2 tbsp fresh ginger, grated and minced (I used... oh, about 2 or 3 tsp of powdered ginger)
3 large garlic cloves, minced
1 lb. skinless, boneless chicken, cut into 1-inch cubes (optional. you could go veggie)
1/2 cup roasted, shelled peanuts, finely chopped (if you're wondering like I did, half a cup pre-chopped is about the same as 1/2 cup finely chopped)
2 - 3 tsp cayenne pepper, ground
kosher salt and fresh ground pepper to taste
8 cups chicken or veggie stock
2 cups collard greens, shredded with stems removed
11/2 lbs. sweet or regular potatoes, peeled, cut into 1-inch cubes (I used half sweet half regular)
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, whole or roughly chopped
plain yogurt or sour cream (optional)

1) In a heavy pot, heat oil to medium, then add onion and ginger, cooking for a few minutes or until onion is soft. If you are using powdered ginger, add it after the onion is softening, otherwise it will burn.

2) Add garlic and chicken and saute for a few minutes more.

3) Add the finely chopped peanuts and seasonings, sauteing for a minute or two. Stir in the stock and collards, bring to a boil, then turn heat down to medium-low simmer.

4) Add the sweet potatoes and tomatoes, then cook for another 15 minutes, stirring occasionally. Stir in the peanut butter. Taste and adjust seasonings.

5) Ladle into bowls and garnish: a nice dollop of plain yogurt/sour cream, a sprinkle of cilantro and a sprinkle of peanuts.

So warming and delicious!!!