Wednesday, August 12, 2015

Sweet Potato, Pork and Kale Stew

I don't usually make stews in the summer. I think of them as cozy food. However, sometimes ingredients in your fridge dictate what you're going to make. I had about 1/3 of a cooked pork tenderloin, a sweet potato, and a bunch of kale that was wilting before my eyes so that combo screams "STEW" to me. It really was quite flavorful due to the two large jalapeños I had as well as the secret addition of 1/4 cup of creamy peanut butter. YUM--served over brown rice.

1 cup cooked pork tenderloin, cut in small chunks
1 large sweet potato, peeled and cut in large dice
1 large onion chopped
1 can black beans, rinsed and drained
2 jalapeños, chopped
1 bunch kale, chopped
1 28 oz box or can of diced tomatoes
1/4 cup creamy peanut butter
2 T chili powder
1 t cumin

In large lidded skillet, sauté the onion and jalapeño, add the spices and stir. Add the tomatoes, potato, beans, and pork-stir well, bring to a boil then simmer, covered for 25 minutes. Add peanut butter and stir well then add the kale. Cover for 8 minutes or so to throughly wilt the kale. Serve over brown rice.

1 comment:

  1. peanut butter - yum! A food group to itself. I've added almond butter to that category. Also love sweet potatoes. I guess you need the kale and pork to give it substance! Not sure the chief chef will try kale!