Hearty Peanut and Red Bean Stew

Deselect All

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

Kosher salt

One 15.5-ounce can dark red kidney beans, drained and rinsed

1/3 cup peanut butter

1/4 cup chopped roasted peanuts