Sweet Potato, Collard Green and Peanut Stew

While sweet potatoes are the base in this recipe, creamy peanut butter, smoky adobo chilies and warming spices give this chili-like stew an unexpected flavor twist. Be sure to remove the tough middle stems from the collard green leaves, and cook them for just a few minutes to keep them crisp tender.

3 tablespoons olive oil

2 medium onions, finely diced

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

4 cloves garlic, minced

2-inch piece of ginger, peeled and grated

5 1/2 cups diced sweet potatoes

2 teaspoons ground cumin

1 teaspoon ground tumeric

1 teaspoon chili powder

5 cups vegetable stock, divided

1 cup peanut butter

1 28-ounce can diced tomatoes

1 14-ounce can chickpeas, rinsed and drained

1/4 cup adobo sauce, from canned chipotles

1 large bunch collard greens, cleaned and hard stems removed

Juice of 1-2 limes

Chopped roasted peanuts

Fresh cilantro

Chipotle hot sauce

Heat olive oil in a large Dutch oven over medium heat. Add onions, salt and pepper and sauté until onions begin to soften, about 6-8 minutes. Add garlic, ginger and sweet potatoes. Continue cooking until garlic is fragrant, about 3-4 minutes. Add cumin, turmeric, and chili powder and stir to toast the spices, about 1-2 minutes. Add half the stock and bring to a simmer. Continue simmering until sweet potatoes are tender, about 10-12 minutes longer.

Turn off the heat. With a potato masher, mash half the sweet potatoes in the Dutch Oven, leaving half still chunky. Add the peanut butter and whisk until smooth and combined. Return pot to medium heat. Add remaining stock, diced tomatoes, chickpeas and adobo sauce and stir to incorporate. Simmer until flavors are combined, about 10-12 minutes more.

Meanwhile, cut collard greens into ribbons. Add the collards to the pot and cook until bright green, about 3-4 minutes. Turn off the heat and season with additional salt, pepper and lime juice to taste. Garnish with chopped roasted peanuts, cilantro, and chipotle hot sauce for serving.