Another Kale recipe

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African Pineapple Peanut Stew

Source: Vegetarian Resource Center, Boston, MA

 

 

1 cup onions, chopped

2 cloves garlic, minced or pressed

1 Tbsp (3 tsp) vegetable oil

4 cups kale, sliced

2 cups pineapple, canned, crushed and undrained

1/2 cup peanut butter

1 Tbsp (3 tsp) tabasco or hot pepper sauce

1/2 cup cilantro (coriander), chopped

salt to taste

 

 

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 are sauteing, wash the kale. Remove the

stems. Stack the leaves on a cutting surface and slice crosswise

into 1 " (2.5 cm) thick slices. Stir in the kale, cover, and simmer

for about 5 minutes, stirring a couple of time, until just tender.

Stir 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

does.