Much of Southern cuisine stems from Africa. Collard greens, peanuts, sweet potatoes.....are all African Ingredients.
This weekend was a bit cold and gloomy. It inspired me to use up some fresh greens and make one of my favorite stews.
Soul food, indeed!
1 Tsp olive oil
1 large onion
4 cups vegetable stock
1 large sweet potato-diced
1 cup white beans
3/4 cup peanut butter
1 can of diced tomatoes or 2 fresh diced tomatoes
4 cups greens- cut into small pieces
1 teaspoon diced fresh ginger
salt to taste
-sauté the diced onion in the olive oil until translucent
-add the rest of the ingredients and cook until sweet potatoes are cooked
-enjoy over a bed of rice or on it's own
photo and recipe by Kristen Bach