Ingredients
2 large or 3 medium sweet potatoes, peeled and diced
10-12 oz (about ¾ lb.) hardy greens such as collards, kale or green chard
1 medium-large red onion, chopped
2 cups fresh corn kernels (or thawed frozen corn)
1 medium summer squash, diced
2 cups diced ripe tomatoes (or 14.5oz can diced tomatoes)
32 oz carton of broth
Spices
2 cloves garlic, minced (or 2 tsp garlic powder)
2 tbsp olive oil
2 tsp all-purposed seasoning blend (such as Mrs. Dash)
1 tsp ground cumin
Dried hot red pepper flakes, to taste
Salt and pepper, to taste
Optional: ¼ cup minced fresh parsley or cilantro for topping
Instructions
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the sweet potatoes and broth. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 10 to 15 minutes.
Meanwhile, cut the greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander. Chard stems may be thinly sliced and used; discard kale and collard stems.
Once the sweet potatoes are nearly tender, stir in the greens, corn, squash, tomatoes, and cumin. Continue to simmer until the greens and corn are just tender, about 10 minutes. Mash some of the sweet potato dice with the back of a wooden spoon to thicken the base.
Stir in the cilantro and add just enough red pepper to give the stew a subtle heat. Season with salt and pepper. Serve at once, or, if time allows, let the stew stand off the heat for an hour or two. Heat through before serving.