Lots of people in my life have decided to become vegetarian or even vegan, and even though I’m not inclined to go down that road, I have great respect for everyone who can omit such self control. Maybe it’s not that hard for some people? Either way, I feel that including an occasional vegan or vegetarian recipe is in order. Today’s recipe is not only vegan, but it’s so different and exotic, I just couldn’t get enough of it! Of course it’s super healthy….
What you’ll need:
- 6 cups vegetable broth
- 1 medium onion, chopped
- 2 tbsp ginger, peeled and minced
- 4 cloves garlic, minced
- 1 tsp salt
- 1 bunch collard greens, ribs removed, leaves ripped into 1 inch pieces
- 3/4 cup unsalted peanut butter
- 1/2 cup tomato paste
- Hot Sauce
- 1/4 cup roughly chopped peanuts
In a Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium to low heat for 20 minutes.
In a medium mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until it’s smooth, then pour the peanut butter mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer over medium heat for another 15 minutes, stirring often. Sprinkle with chopped peanuts. Serve with white or brown rice.