1. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Once hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, and jalapeño and sauté until fragrant, about 3 minutes. Transfer the mixture to a small bowl, using a spatula to scrape out the pot. Set aside.  
2. In the same pot, over medium-high heat, add the remaining tablespoon of olive oil, swirl to coat, and add the chicken. Cook for 7-8 minutes, stirring every 2-3 minutes, until the pieces are lightly browned on all sides. Season with ½ teaspoon salt, ½ teaspoon black pepper, and the chili flakes.  
3. Add the onion mixture back to the pot with the chicken, stir to combine, and let cook for 1-2 minutes. Add the tomato paste, stir to combine and coat the chicken, and continue cooking for approximately 2 minutes. Add the chicken broth, water, sweet potato, the remaining salt and pepper, and bring to a boil. Reduce heat to low, cover the pot partially, and cook at a simmer for 20 minutes. 
4. Stir the peanut butter and collard greens into the soup. Partially cover the pot again and continue cooking for another 10 minutes, stirring occasionally. 
5. Distribute the stew evenly among four bowls and squeeze a lime quarter into each bowl. Add optional toppings and serve immediately.

Serving options: chopped organic cilantro, roughly chopped Natural Grocers Brand Bulk Roasted Salted Virginia Peanuts, and/or hot sauce

Beer Pairing

Recommended Beer Style: Lager

• Samuel Smith Organic Lager