This stew calls for chicken, but can easily be converted into a vegetarian meal.
2 tablespoons peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 pound chicken, cut into chunks (can omit for vegetarian stew)
1 tablespoon crushed red pepper, or to taste
salt and ground black pepper to taste
5 cups chicken stock (can substitute vegetable stock)
3 small sweet potatoes, peeled, large dice
14.5 ounce can diced tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter
Heat the peanut oil in a large pot over medium-high heat. Cook the onion, garlic and ginger until softened, about 5 minutes. Add the chicken, and cook until evenly browned. Add the crushed red pepper and season to taste with salt and pepper.
Deglaze the pot with the stock. Add the sweet potatoes and bring to a boil; reduce heat to low, cover the pot partially simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Continue cooking, partially covered, another 20 minutes, stirring occasionally.