Scale

2 sweet potatoes, washed and cut into 1” cubes

1 bunch of collards, washed and cut into strips (frozen is OK)

1/2 onion, diced

2 stalks celery, diced

2 tbsp olive oil

4 cups vegetable broth

2 vegetable bouillon cubes

2 bay leaves

1 tbsp cajun seasoning, plus more to taste

1 tsp cumin

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· Heat oil in a large pot on medium-high heat.

· Add onion, celery and sweet potatoes, and cook for 5 mins, stirring frequently.

· Add collards and cook for another 5 mins, stirring frequently.

· Add the cumin and 1 tbsp cajun seasoning and stir until vegetables are coated.

· Add in the vegetable broth and bay leaf, and reduce heat to medium.

· Allow to simmer for 15-20 minutes, or until vegetables are tender.

· Taste and add additional cajun seasoning if needed.

· Remove bay leaves before serving; serve hot, alongside a fresh pan of cornbread.

This stew is delicious on day 1, and incredible on day 2 once the flavors continue to develop.