Kale and Sweet Potato Stew #SundaySupper

By now, most of you know that my mom and I are huge veggie fans. In fact, if it grows in the ground, chances are we'll at least give it the old college try - even if it's not a staple on our dinner plate at home. Even we have our exceptions though - I detest rutabaga and turnip in any form, and really don't like the taste of Winter squash all that much either (except delicata and butternut "fries", that is... those rock). My mom's nemeses are parsnips, okra and until very recently, kale.

While I haven't been able to win her over on the parsnip or okra side of things, I have succeeded in creating a craving for kale in my mom's persona. What turned her around on the curly green leafy was this stew that I extensively adapted from The Leafy Greens Cookbook by Kathryn Anible. A mixture of crunchy, natural style peanut butter and smooth cashew butter are the only true buffers against the combination of cayenne, serrano, habanero and black pepper in the base mixture, toning it down just enough to be flavourful and tear-inducing at the same time. The spices also temper the candy-like nature of the sweet potato and garden-fresh carrots, making for a hearty, vegan and gluten free dinner that knocks you down, then brings you back for more!

This week on #SundaySupper, we are gearing up to celebrate any and all of Fall's fabulous food... from carnivals and festivals to the fantastic fruits and vegetables of the late season harvest. This week’s event is hosted by Coleen of The Redhead Baker with help from co-host Conni of The Foodie Army Wife. Thanks ladies!

Appetizers and Drinks

• Hatch Chile Hummus by Shockingly Delicious
• Pearfect Harvest Cocktail by Eat, Drink and be Tracy

Soups, Stews, Chili, and Casseroles

• Butternut Squash Chowder by The Texan New Yorker
• Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
• Cheesy Potato Chard Bake by Food Lust People Love
• Fall Harvest Onion Soup by MealDiva
• Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
• Kale and Sweet Potato Stew by What Smells So Good?
• Pumpkin Chili by Bobbi's Kozy Kitchen
• Smoked Gouda Cauliflower Casserole by Casadecrews

Salads and Side Dishes

• Brie and Pear Salad by Cindy's Recipes and Writings
• Butternut Squash Dinner Rolls by Life Tastes Good
• Carrot and Chevre Souffle by Jane's Adventures in Dinner
• Fall Harvest Panzanella by Curious Cuisiniere
• Garlicky Roasted Butternut Squash by Panning The Globe
• Maple Roasted Acorn Squash by Jelly Toast
• Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
• Wild Rice Stuffed Acorn Squash by Ruffles & Truffles

Main Dishes

• Chicken alla Vendemmia by Crazy Foodie Stunts
• Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
• Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
• Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
• Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet

Desserts and Baked Goods

• Apple and Cinnamon Cake by Happy Baking Days
• Apple Challah Bread French Toast by Desserts Required
• Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
• Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
• Apple Peanut Butter Breakfast Cookies by Pies and Plots
• Apple Pie Bars by The Wimpy Vegetarian
• Caramel Apple Cider Ginger Ale Floats by NeighborFood
• Chai Tea Jello Shots by Peaceful Cooking
• Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
• Maple Glazed Apple Galette by That Skinny Chick Can Bake
• No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
• Peanut Butter Ginger Apple Cookies by Ninja Baking
• Pear Walnut Bread Pudding by Magnolia Days
• Pumpkin Bagels by The Redhead Baker
• Pumpkin Cheesecake by Confessions of a Culinary Diva
• Pumpkin Cinnamon Chip Cookies by Momma's Meals
• Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
• Pumpkin Ice Cream by Amee's Savory Dish
• Pumpkin Pie Cookies by Fit Foodie Runs
• Pumpkin Scones with Maple Glaze by The Foodie Army Wife
• Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
• Rustic Apple Pie by Hezzi-D's Books and Cooks
• Southern Coffee Cookies by Killer Bunnies, Inc
• Sticky Apple and Gingerbread Cake by Mess Makes Food
• White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Kale and Sweet Potato Stew
Makes 8 servings
1 tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh grated ginger
½ tsp coriander
¼ tsp cayenne
Pinch black pepper
1 large sweet potato, peeled and diced
2 large carrots, diced
6 cups low sodium vegetable broth or water
3 ½ cups (1 28 oz can) crushed tomatoes
2 serrano peppers, minced
1 habanero pepper, pricked with a fork but left whole
2/3 cup natural-style chunky peanut butter
¼ cup smooth cashew butter
salt, to taste
8 oz shredded kale
¼ cup minced cilantro
Chopped peanuts, to garnish (optional)

1. Melt the coconut oil in a large pot over medium heat and add the onion.
2. Cook until the onion is softened, about 10 minutes, then add the garlic, ginger, coriander, cayenne, pepper, sweet potato and carrots. 
3. Raise heat to medium high and cook 2-3 minutes, until fragrant.
4. Add the broth, tomatoes and peppers. Bring to a boil, then reduce heat and simmer, loosely covered, for 10 minutes.
5. Remove habanero and discard. 
6. Stir in peanut and cashew butters and simmer, uncovered, 20 minutes. Add salt to taste.
7. Stir in the kale and cilantro and cook 5 minutes, until kale is just wilted. Serve garnished with peanuts.

Amount Per Serving
Calories: 280.6
Total Fat: 16.3 g
Cholesterol: 0.0 mg
Sodium: 423.4 mg
Total Carbs: 26.3 g
Dietary Fiber: 6.5 g
Protein: 9.8 g