Recipe: Greens and Peanut Stew

I finally wrote up a basic outline of my recipe for my Greens and Peanut Stew. I never measure, so amounts are approximated, but you can adjust to taste. It's really hard to go wrong. Ingredients can also be changed based on what you've got. If you have any questions, let me know.

1. Read the whole recipe and prep/wash/chop ingredients.
2. Sauté a chopped onion in olive oil (add salt) until translucent and softened.
3. Add 2 seeded, diced jalapeños. [Or whatever you'd like to use to add spice. You could use a bell pepper and some hot sauce. I haven't had fresh peppers yes this season, so I've just been using red pepper flakes and some cayenne, or rooster sauce.]
4. Add a slivered carrot.
5. Add a sliced sweet potato. [Again, no sweet potatoes yet this season so I've been using cubed butternut squash from last year.]
6. Add ~2 cups broth. [Water will do in a pinch.]
7. Add greens! (Washed and chopped or torn to pieces.) [I add as much as I've got. I've used various mixes of collards, kale, turnip and beet greens, spinach, etc. When the selection is very variable, I add them in reverse order of how long they take to cook, so add the collards well ahead of the spinach.]
8. Keep covered until greens cook down significantly, stirring occasionally. Tongs are helpful here. It doesn't take long.
9. Mix some a couple of tablespoons (or more) peanut butter with a little water water and stir into pot.
10. Simmer until everything is as cooked as you like it.
11. Serve over rice with a sprinkle of peanuts.

I also used this as a pizza topping at Firefly with great results. You can add in whatever you think might work, too. In the (not very good, sorry) picture below, I threw in a drained can of "fried gluten with peanuts" from Super88 that I found in the pantry. I love this dish in part because it uses up pretty much any amount of greens I can throw at it and also because it's just really yummy. It also freezes well.

( Picture behind the cut! )

Kimchi recipe next!