Spicy Peanut and Plantain Stew with Tomato and Collards

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant African-inspired stew combining sweet fried plantains, tender collard greens, and a spicy peanut-tomato broth for a balanced, flavorful meal. This west african-inspired african (vegetarian) ready in about 45 minutes pairs stemmed and chopped collard greens, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 2 large, peeled and sliced into 1/2-inch rounds ripe plantains
• 3 cups, stemmed and chopped collard greens
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp minced fresh ginger
• 1/3 cup natural peanut butter
• 14 oz can crushed tomatoes
• 3 cups vegetable broth
• 4 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp, for garnish chopped peanuts

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large sliced ripe plantains and fry for 3-4 minutes per side until golden and caramelized; remove and set aside.
2. Step 2: In the same skillet, add remaining 2 tbsp olive oil. Sauté 1 medium diced yellow onion for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper; cook spices for 30 seconds.
5. Step 5: Add 14 oz crushed tomatoes and 3 cups vegetable broth, stirring to combine and bring to a simmer.
6. Step 6: Add 3 cups chopped collard greens and cook uncovered for 10 minutes until greens wilt.
7. Step 7: Stir in 1/3 cup natural peanut butter and 1 tbsp fresh lime juice, stirring until sauce thickens and is creamy, about 4 minutes.
8. Step 8: Gently fold in fried plantains to warm through.
9. Step 9: Serve hot, garnished with 2 tbsp chopped peanuts for added texture and crunch.