Ingredients

• 2 tablespoons peanut oil
• 1 red onion , chopped
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic , minced
• 1 pound chicken , Optional
• 1 tablespoon crushed red pepper , or to taste
• salt and ground black pepper to taste
• 5 cups chicken stock
• 3 small sweet potatoes , cut into chunks
• 1 , 16 ounce
• 1 cup chunky peanut butter
• 0.25 pounds collard greens , roughly chopped

Instructions

1. 1 Gather all ingredients.
2. 2 Heat peanut oil in a large pot over medium-high heat. Cook and stir onion, ginger, and garlic in hot oil until onion is softened, about 5 minutes.
3. 3 Add chicken; cook and stir until completely browned.
4. 4 Season with crushed red pepper, salt, and black pepper.
5. 5 Pour in chicken stock. Stir in sweet potatoes; bring to a boil.
6. 6 Reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes. Stir in tomatoes, peanut butter, and collard greens.
7. 7 Partially cover the pot and continue cooking, stirring occasionally, until greens are tender, about 20 more minutes.

Nutrition per serving