African Pineapple Peanut Stew
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Vegetable oil||1 Tablespoon|
|Sliced kale/Swiss chard||4 Cup (64 tbs) (1 Bunch)|
|Canned crushed pineapple||20 Ounce (2 Cups, Undrained / 1 Can)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Tabasco/Other hot pepper sauce||1 Tablespoon|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Skinless peanuts||2 Tablespoon, crushed|
|Chopped scallions||2 Tablespoon|
In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequendy, until the onions are lighdy 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.
Sdr in die kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in die peanut butter, Tabasco, and cilantro and simmer for 5 minutes.
Add salt to taste, and serve.