Sweet + Spicy greens and beans stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium sweet potato2 large bunches collard greens or kaleTiny drizzle olive oil1 large onion3 large bell peppers1/2 lb mushrooms5 cloves garlic2 1/4 c water1/4 c walnuts, raw, chopped1/4 c peanuts, raw or dry-roasted, chopped2 c shelled edamame2 tbsp no-salt seasoning (I used a spicy blend)1 tbsp curry powderRequired equipment:large lidded pothigh-powered blender
Wash and dry sweet potato: prick a couple of times with a fork, then place in a microwave-safe dish, cover with a paper towel and microwave 2 minutes. turn, then cook 2-3 minutes longer until tender. Cool slightly and thickly slice.
Wash collards or kale. Remove stems and reserve for another use. Set leaves aside.
Cut onions and peppers into large pieces.
Boil about 1 c of the water, then pour over walnuts and peanuts, which will allow them to soften quickly.
In a large pot, heat the tiny dash of olive oil over medium, then lightly cook the onions and peppers for a few minutes. Add mushrooms and cook until softened, then add garlic and greens. Cover the pot so greens can steam for a few minutes.
Add remaining water, walnutes/peanuts/hot water, edamame, no-salt seasoning and curry powder to the pot. Stir to combine, bringing to a boil. Lower heat to lightly simmering, and allow to cook about 3 minutes. Remove from heat.
Carefully transfer hot soup to the blender, in batches if necessary, and process to desired consistency. Serve hot, or refridgerate leftovers to enjoy later.
Serving Size: Makes approx. six 2-cup servings
Wash collards or kale. Remove stems and reserve for another use. Set leaves aside.
Cut onions and peppers into large pieces.
Boil about 1 c of the water, then pour over walnuts and peanuts, which will allow them to soften quickly.
In a large pot, heat the tiny dash of olive oil over medium, then lightly cook the onions and peppers for a few minutes. Add mushrooms and cook until softened, then add garlic and greens. Cover the pot so greens can steam for a few minutes.
Add remaining water, walnutes/peanuts/hot water, edamame, no-salt seasoning and curry powder to the pot. Stir to combine, bringing to a boil. Lower heat to lightly simmering, and allow to cook about 3 minutes. Remove from heat.
Carefully transfer hot soup to the blender, in batches if necessary, and process to desired consistency. Serve hot, or refridgerate leftovers to enjoy later.
Serving Size: Makes approx. six 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 285.6
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 109.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 6.9 g
- Protein: 16.8 g
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