Recipe Archives->Vegetarian->Peanut Stew

African Pineapple Peanut Stew
Yield: 4 servings

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)
1/4 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 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.

Note: If you have a few extra leaves of kale, put them in; this
stew can absorb lots of greens. Serve on rice, millet, or couscous,
topped with crushed peanuts and chopped scallions.

Printable version: peanut-stew.txt.