2 lbs stewing beef, cut into 1-inch cubes
3 beef bouillon cubes
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 tablespoon chili flakes
2 tablespoons curry powder
4 cups water
4 slices bacon
2 lbs collard greens, washed, drained, and thinly sliced
1 cup chopped onions
1 (28 ounce) can tomato puree
1/2 cup peanut butter
In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper,
chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid
boil. Reduce the heat and simmer, covered, for 1 hour.
Cut the bacon into small pieces and fry in a skillet until
all of the fat is rendered. Remove the bacon from the skillet and reserve.
Sauté the greens and the onions in the bacon fat for 4
minutes, stirring constantly. Add the sautéed greens and onions along with the
tomato puree, reserved bacon, and peanut butter to the stew.
Stir and simmer, covered, for 1 hour. Serve with rice.