If you have ever found yourself wandering why we eat turkey on Thanksgiving or are just looking for a giggle, listen to this podcast sometime this week. It had me laughing and considering spaghetti carbonara or spaghetti and meatballs for future Thanksgiving dinners.
- couple glugs of olive oil or 1-2 tablespoons coconut oil
- 1 yellow or red onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chopped ginger
- ¼ cup mild harissa (see Note)
- 2 lbs sweet potato, 1-2 inch cubes
- 4 cups water
- ½ cup peanut or almond butter
- 1 bunch collard greens, stems removed and sliced into ribbons
- salt to taste
- Optional: brown rice and peanuts to garnish
- Heat oil over medium heat in a dutch oven or large pot. Add onion, garlic and ginger and cook until fragrant and onion softened.
- Add mild harissa to the pan (or tomato paste and spicy harissa) and cook, stirring into onion mixture, until it begins to darken and caramelize. Add sweet potatoes and water and bring to a simmer.
- Cook 15-20 minutes or until sweet potatoes can be easily stabbed with a fork. Carefully pour or use a ladle to transfer stew to a blender and blend until smooth.
- Return to pot and stir in peanut or almond butter and collard greens. Cook 5-10 minutes until collard greens have softened, adding water as required to thin to desired consistency. Add salt (I used ~1/2 teaspoon, but will depend on salt level in nut butter and harissa) to taste.
- Serve over brown rice if desired and garnish with peanuts and hot sauce.
Harissa is available in both mild and spicy versions. If using a spicy harissa substitute half tomato paste to temper the heat as it could otherwise be very spicy, even for those who like heat.