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African Pineapple Peanut Stew

1 large onion, chopped

3 cloves garlic, minced or pressed

1 tablespoon oil

1 bunch kale or Swiss chard

2 cups fresh or canned pineapple, crushed

1/2 cup peanut butter

1 tablespoon Sriracha or your chile sauce of choice

fresh cilantro, chopped

sea salt and freshly ground black pepper, to taste

 

Saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until lightly browned.  While that's cooking, remove the center ribs of the kale/chard, stack the leaves, and slice crosswise into 1-inch strips.  Add the pineapple and its juice to the onions/garlic and bring to a simmer.  Stir in the kale/chard, cover, and simmer for about 5 minutes, stirring occasionally until the leaves are tender.  Mix in the peanut butter, hot sauce, and cilantro and simmer for another 5 minutes.  Add salt and pepper to taste, and serve warm over rice or other grain (such as couscous, millet, or quinoa).  Can also try making dish with other nut butters (cashew or almond) or other fresh herbs (mint, parsley, or basil).

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