Lightened up Senegalese Peanut Stew with Kale and Sweet Potatoes

Was it a great summer or what? Guys, so many wonderful books, especially, Americanah, by Chimamanda Ngozi Adichie, and The Cooking Gene, by Michael W. Twitty. AND TRAVEL. Washington! Oregon! Arkansas! Kentucky! Mississippi! and back home to Austin, TX. Summer of ADVENTURE, and a slight fluffiness. So, back to Weight Watchers, right guys?

Needing to back away from:


The craft beer:



The coconut cream pie:



And the super worth it Mississippi fried deliciousness:






This lady jumped back into her meetings.


Last week we all dug around the app for new recipes to get back on track for fall. Voila! I ran across their recipe for Senegalese Peanut Stew with Spinach and Sweet Potatoes, totally in keeping with the theme of Summer of Adventure, but less calories. Win. Win, win, win.

AND IT WAS SO AWESOME!!!! Well, mostly. I added a bit more oil, and reduced the cooked time on some of the vegetables (I don't want mushy), switched soy sauce for the salt (ginger+peanut butter+soy sauce=freaking delicious), and subbed kale for spinach because spinach is gross in soup, mostly.

Yield:
6 servings at 5 sp per serving for a dainty portion
4 servings at 7 sp per serving for a portion I feel satisfied with

Ingredients:

1 tsp olive oil
3 TBS soy sauce (Pearl River)
1/2 small jalapeño, diced fine
2 small sweet onions, diced fine
1 green pepper, 1/2 inch dice
1/2 lb raw sweet potato, peeled, 1/2 inch dice
5 medium carrots, peeled, sliced thin on the diagonal
2 garlic cloves, minced
2 tbs grated fresh ginger
1/2 tsp ground clove
4 C. fat free veggie broth
6 tbs Jif Simply Peanut Butter, creamy
6 C. kale, rinsed, stems removed chopped into bite sized pieces



Directions:

1. In a small stock pot or heavy-bottomed pot, add oil and heat until shimmering over medium. Add Onions, jalapeño, and green pepper. Sauté until soft, but not brown, 3-4 minutes.



2. Add garlic, cloves and ginger and cook until fragrant, about 30 seconds, then add soy sauce, scraping up any brown bits.

3. Add peanut butter and stir to combine.


4. Slowly pour in broth while stirring so the peanut butter and broth combine to make a smooth, savory base for your stew.



5. Simmer for 15-20 minutes to allow flavors to meld. Cool off a spoonful of the soup and taste. You want it slightly on the salty side to provide a rich contrast to the remaining vegetables. If its bland, add a splash or two more soy sauce.



6. Add sweet potatoes and simmer for five minutes.

7. Add carrots and simmer for 3 minutes.

8. Add kale and cook until slightly soft, 1-2 minutes.

Suggested twists/meal prep pointers:

To lower the points on this, and boost the protein, sub in baked tofu or diced cooked chicken for the sweet potato.

When I make this for meal prep, I'd simmer the potatoes for 2-3 minutes, and leave out the kale and carrots until reheating. To me, kale can taste like a wet fart after its been stewing around in the fridge for a few days. Barf. So, maybe, don't do that.


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