Ingredients6 cups low sodium vegetable broth
1 onion, diced
2 inches fresh ginger, minced
4 cloves garlic, minced
1 teaspoon salt
1 bunch kale, chopped
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste
2 tbsp RawSpiceBar's Berbere
1/4 cup chopped peanuts, to top, optional
2 tbsp vegetable oil
- In a Dutch oven or stock pot, add oil over medium high heat. Add onion and saute, 4-5 minutes. Add berbere spices, ginger, garlic and salt and saute, 5-6 minutes. Add stock and set to medium low.
- In a medium bowl, combine peanut butter and tomato paste. Then add to pot.
- Stir in the collard greens and season to taste. Simmer, 20-25 minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts. Enjoy!