Pineapple Peanut Stew
4 cups kale or Swiss chard sliced into 1-inch strips (chard stems should be cut
up separately into 1/2-inch pieces)
1 cup onions, chopped
2 cloves garlic, minced
1 tablespoon oil
20-ounce can crushed pineapple, with juice
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/2 cup chopped cilantro
Salt for seasoning
Saute chard stems (if using) and onions and garlic in oil, stirring frequently,
until onions are slightly browned.
Add pineapple and bring to simmer. Stir in kale or chard leaves. Simmer for
about 5 minutes until just tender.
Mix in peanut butter, hot sauce (see note) and cilantro and simmer 5 minutes.
Add salt to taste and serve.
Note: Instead of hot sauce, you could stir in 1/2 teaspoon of minced hot pepper
with the sautéing onions.