Yam Stew

On Friday, a friend of mine offered me some collard greens from their garden. There are many etiquette related reasons why a good Southern gal would NEVER turn an offer like this down, but etiquette aside, I REALLY LOVE COLLARD GREENS. The next day I picked up my Basket Bountiful and I had tons of yams and immediately knew I was making this. I made something similar to this before but somehow the photo has been deleted. Please consider this a modified version of African Sweet Potato Soup.

This is a complete meal. With no meat at all, one serving of this stew has about 13g of protein. That's 25% of your daily intake. Its also:
  • Low in saturated fat
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  • High in vitamin C
4 cups of Better Than Bouillon Stock
1 onion, chopped
2 cups peeled and diced yams
1 can garbanzo beans, drained
1 cup uncooked brown rice
1/4 tsp salt
1/4 cup peanut butter
2 cups chopped collard greens
1/2 black pepper
1 tbsp soy sauce

sriracha to taste

  1. Heat 2 tablespoons of stock in a large pot. Add the onion and saute over medium heat for 5 minutes
  2. Add the remaining stock, yams, garbanzo beans, race and salt; simmer for 45 minutes
  3. In a small bowl, blend the peanut butter with 1/2 cup of hot water to make a smooth paste. Stir into stew along with the greens and cook for 5 more minutes
  4. Stir in the pepper and soy sauce and serve
  5. Garnish with sriracha or your favorite chili sauce


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