I -love- this recipe. I often add some cooked chicken as well. I rarely use the peanuts, scallions, or Tobasco, and I use garlic from a jar - so the recipe doesn't need to be complicated. You can substitute spinach or any other green for the kale. I use a rice cooker to make brown rice while I work on this and serve them together. (a rice cooker and brown rice make it easy to have a healthy staple for any meal - worth investing in.)
African Pineapple Peanut Stew
Yield: 4 servings
West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. 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.
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 pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
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.
PER 8 OZ SERVING: 225 CALORIES, 7.4 G PROTEIN, 12 G FAT, 25. 7 G CARBOHYDRATE, 169 MG SODIUM, 0 MG CHOLESTEROL
From Moosewood Restaurant Cooks at Home