Excellent recipe! Easy to make, full of flavor, and open to variation based on preferences and what’s available in the pantry (this recipe is quite forgiving). Here are mine:
Use a large crock pot. Additional ingredients: 1 chopped green pepper and 1T each of nutmeg, cumin, and smoked paprika. Save the collard greens as a garnish.
Mix the stock, tomatoes, peanut butter, and seasonings in the crock. If you’re preparing in the morning, set crock to low; otherwise, set to high.
Sauté the onion and green pepper; add the garlic about a minute before you are done sautéing. Add to the crock.
Add the chunked sweet potatoes. Don’t bother peeling, just gave them a good scrub. The skins are full of nutrients and they’ll soften.
Add whole, uncooked chicken breasts (thawed or frozen). After a few hours, remove chicken and shred by pulling apart with two forks (I prefer the look and texture of shredded chicken in my stews). If the chicken is fully cooked, it will pull apart pretty easily. Put the chicken back into the crock and turn heat to low until ready to serve.
Right before serving, sauté the collard greens with a bit of butter and a generous pinch of salt. Use tongs to toss the greens. Sauté until slightly wilted and a pretty green.
Serve over quinoa, and garnish with wilted collard greens, shredded carrots, and coarsely chopped peanuts.
Love, love, love this recipe! Many thanks!!
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Excellent recipe! Easy to make, full of flavor, and open to variation based on preferences and...
