Patty and I have at home what we call "Quick Lunch Days". You all know we hugely enjoy running Chili Pepper Madness, but we also work full time at Quist Interactive, building web sites, running ad campaigns, and I'm also a writer and I'm typically in the middle of a screenplay or some other story. Suffice it to say, some days are busier than others. This recipe is a result of one of those busy days, needing a lunch fast. We could have run out to the local taco joint or grabbed a sandwich, but why? When I look in the refrigerator and find awesome ingredients like collard greens and huge red beets, I just want to cook them up.
The key is to keep certain fresh ingredients on hand as much as possible. We pop into the markets around town whenever we are nearby, keeping stocked up as much as possible. We ALWAYS have fresh chilies on hand, which is probably painfully obvious by now. If you're not a fan of beets, well, you should be. Beets were a hard sell on Patty not long ago. She isn't crazy about beets by themselves, but their flavors blend into the overall stew very nicely. The beets also give this stew a distinctively red color. I'm talking RED.
This is another type of recipe that is ideal for leftover meats. I'm labeling this as a "vegetarian" recipe because it can be easily prepared with vegetables alone, but if you have any sorts of leftover meats like chicken or ham, toss it in during the simmering phase of the recipe and let it all soak up flavor together. I personally think a bit of spicy pork chorizo would fit great with this dish. It will fill you up with happiness.
Spicy Red Stew
- 1 tablespoon olive oil
- 1 onion, chopped
- 2-3 small yellow potatoes, cubed
- 2 small red beets, peeled and cubed
- 5 Sucette de Provence chili peppers, chopped (or other mild to low-heat red chili pepper)
- 3 large collard greens, chopped
- 2 cloves garlic, chopped
- 2 cups vegetable broth (or chicken broth for a non-vegetarian version)
- Salt and pepper to taste
- Heat a large pan to medium heat. Add oil and swirl.
- Add onion, potatoes and beets. Cook about 5 minutes to soften.
- Add chili peppers and collard greens. Cook another 5 minutes, stirring occasionally.
- Add garlic and cook 1 minute.
- Add vegetable broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 20 minutes.
- Cool slightly, add salt and pepper as desired, and serve.