African Pineapple Peanut Stew

From Moosewood Restaurant Cooks at Home

Time to cook--35 min
Servings--4

INGREDIENTS:

1 cup chopped onion
2 garlic cloves (minced or pressed)
1 TBL vegetable oil
1 bunch kale (or swiss chard) sliced (about 4 cups)
2 cups undrained canned crushed pineapple
1/2 cup peanut butter
1 TBL Tabasco
1/2 cup chopped fresh cilantro (optional)
salt to taste

--serve on Couscous, rice or millet.
--top with chopped green onions and crushed skinless peanuts

saute onions and garlic in oil for 10 minutes, stirring frequently until the onions are lightly browned. Be careful not to use too much heat and burn the garlic. Be patient.

While the onion saute, wash the kale. Remove large stems and 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. Cover and simmer 5 minutes, stirring a couple of times until the kale is just gender.
Mix in the peanut butter, Tabasco and cilantro. Simmer 5 minutes.

8 oz serving 225 calories (rice, millet or couscous is extra calories.)