Source: The Moosewood Restaurant Cooks at Home
Servings: 4 Preparation Time: 0.75 hours
- 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 crushed pineapple (20-ounce can)
- 1/2 cup peanut butter
- 1 tablespoon Tabasco or other hot pepper sauce
- 1/2 cup chopped fresh cilantro
- salt to taste
- crushed skinless peanuts
- chopped scallions
In a covered saucepan, saute the onions and garlic in the oil for about 10 mintues, 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 mintues. Add salt to taste, and serve.
Serve on rice, milet, or couscous, topped with crushed peanuts and chipped scallions.