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This is the picture of the stew from the front cover of the cookbook "Fresh from the Vegetarian Slow Cooker" that I have mentioned so many times on this blog. I don't know what took me so long to try this. Maybe it is because it calls for Collard Greens which I was pretty sure were not my favorite green and I find that putting cooked fresh greens into salads or stews tends to give them a slimy feel that I find unpleasant. See my earlier post about leaving the greens out of the carrot Hoummus salad (much much better that way!!).
I am happy to admit that I was really wrong about this one. The stew was really nice--just the right thing for a cold winter night and the collards were really good. I bought a big bag of prewashed collards and I had enough to make another recipe called "Messa Collards". It was all delicious and I highly recommend both of these recipes. Enjoy
Spicy white bean and sweet potato stew with collards
1 Tbsp oil
1 medium sized yellow onion chopped
1 small red pepper seeded and chopped
2 garlic cloves minced
1 pound of sweet potatoes (about 2 good sized ones) peeled and cut into one inch chunks
1 fresh hot chile pepper seeded and minced
1 tsp of peeled and grated fresh ginger
1 14.5 ounce can of diced tomatoes
2 15.5 ounce cans of cannellini beans (or navy beans)
1 tsp of light brown sugar
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cumin
3 cups of vegetable stock
salt and freshly ground black pepper
2 cups of chopped collard greens cooked in simmering water for about 15 minutes
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic. cover and cook until softened--about 5 minutes.
2. Transfer to a 4-6 quart slow cooker. Add the sweet potatoes, chile, ginger, tomatoes, beans. brown sugar, allspice, cumin and stock. Season with salt and pepper. Cover and cook on low for 4-6 hours.
3. Close to serving time, stir in the cooked collard greens and taste to adjust the seasonings.
Messa Collards
1 Tbsp oil
1 small yellow onion chopped
1 large garlic clove minced
1 pound of fresh collard greens, trimmed of the heavy stems and chopped
1 cup of vegetable stock
Salt and freshly ground black pepper
1 1/2 Tbsp of cider vinegar
1. Heat the oil in a large skillet and add the onion and garlic and cover for about 5 minutes.
2. Transfer these to the slow cooker. Add the collarg greens, vegetable stock, salt and pepper.
3. cover and cook on low for 6 hours.
4. Just before serving add the cider vinegar.
New twists on these recipes from this week.
*I served the stew over rice and sprinkled toasted pumkin seeds on top--yum
** Today I mixed some of the "messa collards" into the stew--delicious
***if the whole chile pepper makes it too spicy you can try just putting 1/2 of a small one in.
I love collards!! who knew. not me obviously...till next time.
I am happy to admit that I was really wrong about this one. The stew was really nice--just the right thing for a cold winter night and the collards were really good. I bought a big bag of prewashed collards and I had enough to make another recipe called "Messa Collards". It was all delicious and I highly recommend both of these recipes. Enjoy
Spicy white bean and sweet potato stew with collards
1 Tbsp oil
1 medium sized yellow onion chopped
1 small red pepper seeded and chopped
2 garlic cloves minced
1 pound of sweet potatoes (about 2 good sized ones) peeled and cut into one inch chunks
1 fresh hot chile pepper seeded and minced
1 tsp of peeled and grated fresh ginger
1 14.5 ounce can of diced tomatoes
2 15.5 ounce cans of cannellini beans (or navy beans)
1 tsp of light brown sugar
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cumin
3 cups of vegetable stock
salt and freshly ground black pepper
2 cups of chopped collard greens cooked in simmering water for about 15 minutes
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic. cover and cook until softened--about 5 minutes.
2. Transfer to a 4-6 quart slow cooker. Add the sweet potatoes, chile, ginger, tomatoes, beans. brown sugar, allspice, cumin and stock. Season with salt and pepper. Cover and cook on low for 4-6 hours.
3. Close to serving time, stir in the cooked collard greens and taste to adjust the seasonings.
Messa Collards
1 Tbsp oil
1 small yellow onion chopped
1 large garlic clove minced
1 pound of fresh collard greens, trimmed of the heavy stems and chopped
1 cup of vegetable stock
Salt and freshly ground black pepper
1 1/2 Tbsp of cider vinegar
1. Heat the oil in a large skillet and add the onion and garlic and cover for about 5 minutes.
2. Transfer these to the slow cooker. Add the collarg greens, vegetable stock, salt and pepper.
3. cover and cook on low for 6 hours.
4. Just before serving add the cider vinegar.
New twists on these recipes from this week.
*I served the stew over rice and sprinkled toasted pumkin seeds on top--yum
** Today I mixed some of the "messa collards" into the stew--delicious
***if the whole chile pepper makes it too spicy you can try just putting 1/2 of a small one in.
I love collards!! who knew. not me obviously...till next time.