African Chop

• 2  lb  stew beef cut into 1-inch cubes
• 3 bouillon cubes
• 2  teaspoon  salt
• 1/2  teaspoon  crushed red pepper
• 1  teaspoon  chili powder
• 2  tablespoon  curry powder
• 4  cup  water
• 4 slices bacon
• 2  lb  collard greens, washed, drained and thinly sliced
• 1  cup  chopped onions
• 1  each  28-ounce can tomato puree
• 1  tablespoon  chili flakes
• 1/2  cup  peanut butter

In Dutch oven, place stew beef, bouillon cubes, salt, red pepper, chili powder, chili flakes, curry powder and water. Stir and bring to rapid boil. Reduce heat and simmer covered for 1 hour. Cut bacon into small pieces and fry in skillet until all fat is rendered. Remove bacon from the skillet and reserve. Saute greens and onions in fat for 4 minutes, stirring constantly. Add greens, onions, tomato puree, bacon and peanut to the stew. Stir and simmer covered for another hour. Serve with rice.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 2 hours
Ease of preparation: moderately easy

Recipe Courtesy Bob Kellermann as adapted by Paula Deen