Recipe By: Robin Robertson (adapted to remove oil)
Submitted by: SusanV
Serving Size: 6
Here’s a recipe I adapted slightly from Robin Robertson’s new crockpot book (1 tbsp. olive oil removed). It’s delicious and it makes a lot!
1 medium yellow onion — chopped
1 small red bell pepper — seeded and chopped
2 cloves garlic — minced
1 pound sweet potatoes — peeled and cut into 1-in chunks
1 hot chili pepper — (optional)
1 teaspoon fresh ginger root — peeled and grated
1 14.5 oz can diced tomatoes — with juice
3 cups white beans, cooked — (cannelini or other, may use 2 cans)
1 teaspoon light brown sugar — or a natural sweetener
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth, fatfree
salt and pepper — to taste
2 cups collard greens — chopped
Heat a large non-stick skillet over medium heat. Add the onion, bell pepper, and garlic. Cover and cook, stirring often, until softened, about 5 minutes. Check often to prevent burning.
Transfer the mixture to a 4 to 6 quart slow cooker. Add the sweet potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt (if desired) and pepper, cover, and cook on Low for 4 to 6 hours.
Close to serving time, cook the collard greens in simmering water until they are tender. Stir them into the crock pot. Taste to adjust the seasonings. (At this point I added about the same amount of allspice and cumin as the directions called for –in other words, I used twice as much). Remove the bay leaves and serve.
Per serving: 219 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 44g Carbohydrate; 0mg Cholesterol; 23mg Sodium
NOTES: This stew is colorful and full flavored, thanks to a host of vegetables and seasonings. I like to cook the collard greens separately to avoid any bitter taste in the stew. Because sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild, yet still flavorful, version, eliminate the hot chile.