Pineapple, onions, and kale? And peanut butter? What kind of crazy combination is that? A really good one! This recipe is based on one from Molly Katzen’s book Moosewood Restaurant Cooks at Home. I omitted the oil, which you don’t need for sautéing, and doubled the kale. I might even triple it next time!
African Pineapple Peanut Stew
1 large onion, chopped
2 garlic cloves, minced or pressed
1-2 bunches kale (8 cups chopped)
2 cups undrained canned crushed pineapple, in juice (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped cilantro or parsley
crushed skinless peanuts (optional)
Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and chop them into one-inch thick pieces.
In a large, covered pot, sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.
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, Tabasco, and cilantro/parsley and simmer for 5 minutes. Serve topped with crushed peanuts and scallions, over rice or other grain.