4 cups chopped kale or spinach
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 large red bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2-inch chunks
1 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
2 cups vegetable broth
One 14.5-ounce can fire-roasted diced tomatoes, with juices
One 15.5-ounce can dark red kidney beans, drained and rinsed
1/3 cup peanut butter
1/4 cup chopped roasted peanuts
Steam the kale in a steamer basket set over boiling water until tender, about 5 minutes. Drain well, pressing out any remaining liquid, and set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper and sweet potato. Cover and cook until softened, about 5 minutes. Stir in the ginger, cumin and cayenne if using, and cook for 30 seconds. Stir in the broth, the tomatoes and their juices and salt to taste. Bring to a boil, then reduce the heat to low, add the kidney beans, and simmer until the vegetables are soft, about 30 minutes.
In a small bowl, thin out the peanut butter with 1 cup of the hot liquid from the stew, stirring until blended, then stir the mixture back into the pot. Add the cooked kale, stirring to incorporate. Serve hot, sprinkled with the roasted peanuts.