One day my sweet roommate, Caro, invited me to dinner at our apartment and introduced me to this yummmmmmy recipe. The hospitality was very nice and we sat and chatted for a long time. The stew itself is delicious!!! Caro made it with Swiss Chard, which I really enjoyed, but I (of course) recreated it with the more available and ever so magical KALE when Katie S. came to visit. Since the recipe has peanut butter in in, it brought back awesome memories of happyfamily dinners in Urbana :)
My notes before you try: Chop up A TON of kale and fill a large stock pot up to the top with it. The kale will cook down soak up all the yummy juices. Also, if you refrigerate your peanut butter, set it out well before starting to cook so that it will mix in with the other ingredients. I served it to Katie with coconut milk rice, but it is good all by itself! Bon App!
- 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, 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.