African Pineapple Peanut Stew

Happy Meatless Monday all. I dug out an oldie but a goodie for this Monday. This recipe comes from the Moosewood Restaurant Cooks at Home cookbook my friend gave me a few years ago when she learned I had gone vegetarian.

The Moosewood Restaurant in Ithaca, New York is well known for its vegetarian cuisine. I’ve never been there, but their cookbooks are a great staple for any vegetarian and vegan kitchen.

Enjoy this delicious stew. Let me know what you think.

Ingredients
1 cup chopped onion
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch of kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/2 cup chopped fresh cilantro (optional)
salt to taste
Garnish with crushed peanuts and scallions
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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 sauté, wash the kale or chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting board and slice crosswise into 1-inch-thick slices.

 

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Add the pineapple and its juice to the onions and bring to a simmer.
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Stir in the kale or chard, cover and simmer for 5 minutes, stirring a couple of times, until just tender.  
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Mix in the peanut butter, Tabasco, and cilantro (if using) and simmer for 5 minutes. 
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Add salt to taste, and serve. We served this over mixed grains, but the original recipe recommends serving it with rice, millet, or couscous. We have served it over polenta as well with great results. 

The article originally published on www.groundingup.com

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