Adapted from Mark Bittman
My version is basically the same ingredients as Mark Bittman’s but I added cilantro at the end, and chopped everything smaller so that the kids have an easier time eating it. Mark Bittman says to core and halve tomatoes and to slice sweet potatoes into thick slices, but I shredded them with the food processor.
This recipe is surprisingly delicious and packed with vitamins and protein! (I even like this but don’t usually like sweet potatoes)
1 Tbsp neutral oil (grapeseed, “extra-light olive oil”, peanut oil)
1 medium red or white onion, chopped
1 tsp minced ginger
1 tbs minced garlic
1/2 lb skinless, boneless chicken breasts chopped
pinch of cayenne pepper
6 cups chicken stock
2 sweet potatoes peeled and cut into thick slices
8 plum tomatoes (coarsely chopped in food processor), or canned diced tomatoes, drained of liquid
1/2 lb collard greens or kale, chopped
1/2 cup natural peanut butter
1. Chop peanuts, or crush them with the side of a knife, orpulse them in a food processor to chop roughly.
2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3-5 minutes. Add chicken and continue cooking for another 3-4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts and cilantro if desired.