Pineapple Peanut Stew
Resource Center - Boston, USA
In a covered saucepan, saute the onions and garlic in the oil for
about 10 minutes, stirring frequently, until the onions are lightly
- 1 Cup Onions, Chopped
- 2 Garlic Cloves, Minced or Pressed
- 1 Tbsp. Vegetable Oil
- 4 Cups Kale, Sliced
- 2 Cups Pineapple, Canned Crushed and Undrained
- 1/2 Cup Peanut Butter
- 1 Tbsp. Tabasco or Hot Pepper Sauce
- 1/2 Cup Cilantro, Chopped
- Taste of Salt
While the onions saute, wash the kale.
Remove the stems.
Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick
Add the pineapple and its juice to the onions and bring to a simmer.
Stir in the kale, cover, and simmer for about 5 minutes, stirring
a couple of times, until just tender.
Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
Add salt to taste.
You can use spinach instead of the kale but you may wish to use
more as the spinach shrivels up considerably more than the kale