By Chef Anna Buss
Serves about 4-6
- 2 medium or 3 small sweet potatoes peeled and sliced into ¼ inch discs (yields about 4 cups)
- 1 bunch collard greens, stemmed, and thinly sliced (stack leaves, roll them, and thinly slice)
- 4 early girl tomatoes, blanched and peeled
- 1 medium yellow onion, thinly sliced
- 1 thumb sized nub of ginger, minced
- 4 makrut lime leaves
- 1 cup chunky unsalted peanut butter
- 1 T coconut oil
- 3 tsp salt
- ½ t cumin
- 4 cups water
- 1 cup dried quinoa (cooked to package instructions)
- Cilantro for garnish
- Dry roasted peanuts for garnish
Core tomatoes, and make an x on the opposite end with a paring knife. Blanch in boiling water for 5 minutes. Remove tomatoes, let cool, and peel.
Cook Quinoa to package instructions and set aside.
Melt coconut oil in a deep sauce pan at medium heat (I used my 4.5 quart le creuset). Add onions, 1 tsp of salt, and cumin and cook for 10-15 minutes until soft, stirring frequently. Add tomato and mash it with a wooden spoon. Add the minced ginger and the lime leaves and let stew until tomato onion mixture is thick. Then add the peanut butter, the rest of the salt, and the water. Simmer at a medium low heat and continue to stir until sauce is smooth. Add sweet potato and cook for another 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent the peanut butter from sticking to the bottom of the pot. Then add the collard greens and let soften for a couple minutes. Serve in a bowl w/ quinoa and garnish w/ peanuts and cilantro.