Congolese-Inspired Saka Saka with Peanut Beans

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 can (14 ounces) diced tomatoes
• 1 cup low-sodium vegetable broth
• 1/3 cup natural creamy peanut butter
• 1 teaspoon kosher salt
• 12 ounces chopped collard greens or kale
• 1 can (15 ounces) cannellini beans, drained
• 1 tablespoon lemon juice
• Cooked rice, for serving

Steps

1. Heat oil in a wide pot over medium heat. Cook onion for 5 minutes, then add garlic and ginger for 30 seconds.
2. Add tomatoes, broth, peanut butter, and salt; whisk until the peanut butter dissolves.
3. Stir in the greens, cover, and simmer for 12 minutes, stirring once, until very tender.
4. Add the beans and simmer uncovered for 8 minutes until the sauce is thick and glossy.
5. Stir in lemon juice and season to taste.
6. Serve the stew with cooked rice.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.