I can’t vouch for the authenticity of this recipe, but I can vouch for its deliciousness! I hadn’t realized how long I have been making this recipe until I overheard Gist telling her Auntie about it on the phone last night – apparently I started making it way back when we were living in San Francisco. It comes from the Moosewood Restaurant Cooks at Home – I love Moosewood cookbooks!
This is a quick, filling and nutritious easy weeknight supper. It’s also my go-to kale recipe (yes, I have a go-to kale recipe). AND it works just as well with spinach, Swiss chard or any dark, leafy green – this recipe certainly came in handy during CSA season!
It starts with, of course, onions and garlic.
And there’s some kale…
…Lots of kale. Kale is one of those vegetables that I love to eat but hate to prepare – the bunch always seems to expand during the cleaning and cutting process until I feel like my whole life is covered with kale.
When the onions and garlic are soft and beginning to brown, crushed pineapple is added to the mix. I also add a dash of red pepper flakes to up the heat.
Then you’re challenged with fitting all of the kale into the pot…
…Luckily it cooks down to almost nothing!
Some peanut butter, cilantro and hot sauce are added to the mix…
…And in just a few more minutes, you have an interesting stew to serve over rice, couscous or millet (we use rice) with crushed peanuts and chopped scallions.
African Pineapple Peanut Stew
Recipe courtesy of Moosewood Restaurant Cooks at Home
- 1 cup chopped onions
- 2 garlic cloves, minced or pressed
- 1 tablespoon vegetable oil
- 1 bunch kale or Swiss chard (4 cups sliced)
- 2 cups undrained canned crushed pineapple (20-ounce can)
- 1/2 cup peanut butter – I use extra chunky natural peanut butter
- 1 tablespoon Tabasco or other hot pepper sauce
- 1/4 cup chopped fresh cilantro
- salt to taste
- crushed skinless peanuts
- chopped scallions
In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute’, wash the kale or Swiss chard. Remove and discard the large stems and any 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 or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
I also have a grocery list to share:
- 5lb. bag of red potatoes for $2.99
- 1 organic red pepper for $.72 (on sale)
- 1 bunch of fresh carrots for $1.39
- 1 bunch of scallions for $.50
- 12 lemons for $3
- 2 small zucchini for $.63
- 1 5oz. tub of crumbled Gorgonzola for $1.99
- 1 quart of buttermilk for $1.19
- 1 package of 6 bulkie rolls from the store bakery for $1.69
- 1 bag of Market Basket brand Veggie Booty for $2
- 1 bag of walnuts for $3.99
- 1 package of Naan for $2.49
- 1 15.5 oz. can of chick peas for $.67
- 1 small can of tomato paste for $.50
- 1 2 liter bottle of seltzer for $.67 (plus $.05 deposit)
Grand total? 24.49. Total for the week? $38.86. This shopping trip will make tonight’s and Friday night’s suppers. On the menu? Slow Cooked Veggie Vindaloo for tonight. Friday’s supper will be a celebration of the fact that the temperature is supposed to hit 70 – we’re cooking out! Lentil Walnut Burgers, Buttermilk Potato Salad and Vanilla Lemonade are on the menu.