African Pineapple Peanut Stew

stew in process, mixing in the peanut butter.

This is a favorite at our house, especially when we have kale. Saturday we substituted fresh pineapple for canned and it turned out great - we just chopped the pineapple up really small and added a little water when the stew got dry.

1 cup chopped onions
2 garlic cloves, minced or pressed
1 Tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 Tablespoon Tabasco or other hot sauce
1/2 cup chopped fresh cilantro
salt to taste

crushed skinless peanuts
chopped scallions

In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute, wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste and serve.

Serve on rice, millet or couscous, topped with crushed peanuts and chopped scallions.

[I omit the hot sauce for my son... and serve on couscous]

From Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
by The Moosewood Collective