African Potato and Collard Green Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa. Ingredients:
1 tablespoon olive oil |
2 cups chopped onions |
2 garlic cloves, minced |
1 tablespoon minced fresh ginger |
1/4 teaspoon ground cinnamon |
1 teaspoon poppy seed |
1 teaspoon mustard seeds |
1 tablespoon ground coriander |
1/4 teaspoon ground cloves |
1 large russet potato, peeled and cut into 1/2-inch cubes |
1 teaspoon salt |
1/2 cauliflower head, cut into bite-size florets |
1 large sweet potato, peeled, and cut into 1/2-inch cubes |
3 cups thinly-sliced collard greens |
1/4 cup raisins |
1 tablespoon apple cider vinegar |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
2. Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
3. Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
4. Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
5. Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
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