Fall is officially here in Iowa. And, with the CSA coming to a close, we were getting the last of our kale — and I was getting pretty tired of it. So, last night I went looking through cookbooks to find something to use up what was left of the kale and swiss chard. In the Moosewood Restaurant Cooks at Home cookbook, I was ready to try something else out. I found African Pineapple Peanut Stew and it combines some unexpected flavors in an intensive and wonderful way.
African Pineapple Peanut Stew
1 c chopped onion
2 garlic cloves, minced
1 Tbsp oil
1 bunch kale or Swiss chard (4 c sliced)
2 c undrained canned crushed pineapple (20 oz can)
1/2 c peanut butter
1 Tbsp hot sauce
1/2 c chopped cilantro
salt to taste
In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. White 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, hot sauce, and cilantro, and simmer for 5 minutes. Add salt to taste, and serve.
Recommended to serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.