African Pineapple Peanut Stew

Now, now, I know there are no photos to accompany this blog post. For that I am sorry. However, this recipe is worth consideration anyway. I got it from one of the Helena Vegan Potluck emails, and it's even gluten-free!

African Pineapple Peanut Stew

Serve on rice, millet, or couscous (quinoa would probably work too). Top with crushed peanuts and chopped scallions (optional).

1 cup chopped onions
2 garlic cloves, minced or pressed
1 Tbsp. veggie oil
1 bunch kale or Swiss chard (4 cups)
2 cups undrained canned crushed pineapple (20 oz)
1/2 cup peanut butter
1 Tbsp. Tabasco or other hot pepper sauce
1/2 cup chopped fresh cilantro (optional if you don't like cilantro, like me)
salt to taste

In covered saucepan, saute onions and garlic in the oil for 10 minutes, stirring frequently, until onions are browned. Wash kale/chard. Cut cross-wise 1 inch thick. Add pineapple and juice to onions and bring to a simmer. Stir in kale/chard, cover, simmer for 5 minutes, stirring a couple of times, until just tender. Mix in peanut butter, Tabasco, and cilantro, and simmer 5 minutes. Add salt to taste and serve. Makes at least 4 servings.

This recipe got high ratings from Kelsey, Rabi, and Susan. Unfortunately for me, this meal had little nutritional value, as I ended up not digesting any of it (if you get what I mean). And given that and the fact that there are no photos, one could say this meal never existed. But I guarantee, it was tasty the first time around!