Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced garlic
1 tablespoon minced ginger (from a 1-inch piece)
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 bunch collard greens (12 ounces), stems removed, cut into 2-inch pieces (4 cups)
1 sweet potato, peeled and cut into 1-inch pieces
1/2 cup creamy natural peanut butter
4 cups low-sodium chicken or vegetable broth
Steamed millet, chopped roasted peanuts, cilantro, and lime wedges, for serving
Preparation
Heat oil in a large saucepan over medium-high until shimmering. Add onion, garlic, ginger, and pepper flakes; season with salt and pepper. Cook, stirring occasionally, until golden in places, about 5 minutes. Stir in tomato paste; cook 1 minute more.
Add collard greens, sweet potato, peanut butter, and broth. Bring to a boil, stirring until peanut butter dissolves into broth. Reduce heat to low, and simmer, stirring occasionally, until sweet potatoes are tender but still hold their shape, 18 to 20 minutes. Serve stew topped with millet, peanuts, cilantro, and lime wedges.
