December 15th, 2011
African Pineapple Peanut Stew
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
2 bunches kale or Swiss chard (8 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter – I use extra chunky natural peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro or parsley
2 tablespoons red curry paste
salt to taste
crushed skinless peanuts (garnish)
chopped scallions (garnish)
In a covered saucepan, sauté 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 with brown/white rice, millet, potatoes or any other starch.
Serves 4-5.
See the original recipe from the Moosewood Restaurant Cooks at Home.
–Prepared with our help by Charlotte on December 11
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