2017-10-13 / Home & Garden

Star Chefs

West African Peanut Stew

2 Tbsp. peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 Tbsp. chopped fresh
ginger
1 pound chicken, cut into
chunks (optional)
1 Tbsp. 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) can
chopped tomatoes,
with liquid
1/4 pound kale, roughly
chopped
1 cup chunky peanut
butter

Heat the peanut oil in a large pot over medium high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about five minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.

Stir the tomatoes, kale, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Creamy Kale Salad

4 cups chopped kale
(ribs removed)
1/4 cup chopped red
onion
3 Tbsp. raisins
1/2 cup plain Greek-style
yogurt
1/4 cup mayonnaise
2 tsp. sugar
1 lemon, zested and
juiced
3 Tbsp. sunflower seeds

Mix kale, red onion, and raisins in a large bowl.

Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate two hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Baked Kale Chips

1 bunch kale
1 Tbsp. olive oil
1 tsp. seasoned salt

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.

Remove leaves from thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

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