This delicious recipe comes from Open Arms of Minnesota, a local nonprofit that prepares and delivers medically tailored meals at no cost to critically ill Minnesotans and their loved ones. This recipe is a medically tailored, versatile, budget-friendly winter meal with a wide range of nutrients and ingredients to highlight.
This recipe features:
- sweet potatoes, which are rich in vitamin A (supports eye and skin health and immune system), potassium (protects the heart and kidneys by lowering blood pressure) and fiber (keeps digestive system healthy and regular).
- It also features collard greens, which are rich in vitamin K (important for blood clotting and bone health), calcium (keeps bones and teeth healthy), and fiber.
- Peanut butter, a good source of protein and healthy unsaturated fats, provides a nutty flavor to balance the sweetness from the sweet potatoes, and thickens the stew.
- Garlic, ginger, onion, and cumin are used to give the soup flavor without adding salt. Some chronic health conditions require individuals to monitor or limit how much salt they consume in their diet. This can help keep blood pressure within a normal range, protecting the heart and kidneys especially.
Medically tailored meals at Open Arms are created in collaboration with chefs and a registered dietitian. Chefs provide their expertise by giving ingredient and procedural suggestions for recipes that highlight the natural flavors and textures of foods.
Recipes are carefully analyzed by a registered dietitian for their nutritional content and placed on the appropriate menu for the chronic conditions that Open Arms serves. This partnership leads to meals that are balanced in flavor, color, textures, and nutrition.
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 sweet potato, cut into 1/2 inch cubes
- 1 medium onion, diced
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 1 can diced tomatoes with juices
- 1/2 cup peanut butter
- 4 cups vegetable broth
- 1/2 bunch collard greens, chopped (about 3 cups)
Servings:
Units:
Instructions
- Peel and grate ginger using a small-holed cheese grater. Mince the garlic and dice the onion.
- Heat a large pot over medium heat. Add olive oil to pot. Add onion, garlic and ginger and sauté for 2-3 minutes until onion becomes soft.
- Add the cubed sweet potato, cumin and red pepper to the pot and continue to sauté for about 5 minutes.
- Place a lid on the pot and turn up the heat to high. Allow the stew to come to a boil. Once it reaches a boil, turn down the heat to medium-low and simmer for 15-20 minutes or until the potatoes are very soft. While the soup simmers, prepare the collard greens:
- Use a sharp knife to remove each stem, stack the leaves and cut them into 1/2 inch wide strips. Place the chopped greens into a colander and rinse well.
- Once the stew has simmered for 15-20 minutes and potatoes are soft, stir in the peanut butter until it has mostly dissolved.
- Add the chopped collard greens. Let the stew simmer for about 5 minutes, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
- Taste the stew and add salt or pepper to taste. Serve the stew with cooked rice, and if desired, fresh chopped cilantro and a few chopped peanuts.
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