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.

Serves 4.

Note: Instead of hot sauce, you could stir in 1/2 teaspoon of minced hot pepper with the saut�ing onions.