Spicy West African Greens & Peanut Stew

• 3 bunches greens any will do - spinach, collards
• 2 habanero smalls large or 3, or Scotch bonnet peppers, minced, stems and seeds removed
• 7 cups plum tomatoes canned, chopped, plus about a of the tomato juice
• 1 yellow onions or medium very large or 2 white, chopped
• 1 vegetable bouillon cube
• 1/2 cup butter
• 1 package seitan
• 4 tablespoons peanut oil
• salt
• pepper

1. In a large stockpot, saute the onions over medium heat in the peanut oil until they're just starting to brown; about 15-20 minutes.
2. Add the habanero peppers and saute for another 5 minutes.
3. Add the wet greens and stir well; put the lid on the pot for about 5 minutes to allow the greens to wilt in the steam.
4. Next add the chopped tomatoes, tomato juice, and vegetable bouillon cube. If necessary, add a little water until the greens are just covered in liquid - but not too much. You're making stew, not soup.
5. Add a few pinches of salt and pepper. Taste the broth - if it's not hot enough for you, add a pinch or two of powdered hot pepper. If it's too hot at this point, don't worry - the peanut butter will offset the heat somewhat.
6. Bring the heat down to a simmer and cook until the greens are tender.
7. Meanwhile, mix the peanut butter with a couple of tablespoons of hot water. Once the greens are tender, add this mixture, along with the seitan, to the stew.
8. Simmer gently for another 15-20 minutes; taste and adjust the salt, pepper, and hot pepper to your taste.

will, smalls, tomatoes, yellow onions, vegetable bouillon cube, butter, seitan, peanut oil, salt, pepper

Taken from www.yummly.com/recipe/Spicy-West-African-Greens-_-Peanut-Stew-1673820 (may not work)