Kilimanjaro Mountain Vegetable Stew with Collards

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty stew featuring slow-simmered collard greens and root vegetables, enhanced with tomatoes and fragrant spices. This East African-inspired vegetarian recipe, ready in about 60 minutes, pairs collard greens, sweet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz collard greens
• 2 medium sweet potatoes
• 3 medium carrots
• 1 large onion
• 3 cloves garlic
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp paprika
• 1/2 tsp dried thyme
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove tough stems from 12 oz collard greens and chop leaves into 1-inch ribbons. Peel and dice 2 medium sweet potatoes and 3 medium carrots into 1/2-inch cubes.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 large diced onion and 3 minced garlic cloves until onion is golden (8 minutes).
3. Step 3: Add 12 oz chopped collard greens, 2 medium diced sweet potatoes, 3 diced carrots, 1 tsp paprika, and 1/2 tsp dried thyme. Stir to coat all vegetables in oil.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes and 2 cups chicken broth. Bring to a gentle simmer, cover, and cook for 35 minutes until vegetables are tender and flavors meld, stirring occasionally.