Directions:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add 1/2 cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1834.16 Kcal (7679 kJ) | ||
| Calories from fat | 260.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.94g | 45% | |
|---|---|---|---|
| Sodium | 55975.87mg | 2332% | |
| Potassium | 1581.63mg | 34% | |
| Total Carbs | 320.68g | 107% | |
| Sugars | 16.65g | 67% | |
| Dietary Fiber | 14.54g | 58% | |
| Protein | 16.78g | 34% | |
| Vitamin C | 48.8mg | 81% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 6.3mg | 35% | |
| Calcium | 250.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 210.02 Kcal (879 kJ) | ||
| Calories from fat | 29.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 45% | |
|---|---|---|---|
| Sodium | 6409.59mg | 2332% | |
| Potassium | 181.11mg | 34% | |
| Total Carbs | 36.72g | 107% | |
| Sugars | 1.91g | 67% | |
| Dietary Fiber | 1.66g | 58% | |
| Protein | 1.92g | 34% | |
| Vitamin C | 5.6mg | 81% | |
| Vitamin A | 0.3mg | 81% | |
| Iron | 0.7mg | 35% | |
| Calcium | 28.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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