Prep 10 mins
Cook 20 mins
goes surprisingly well with noodles
- 1 cup onion, Chopped
- 2 garlic cloves, Minced
- 1 tablespoon vegetable oil
- 4 cups kale, Sliced
- 2 cups canned crushed pineapple, Undrained
- 1⁄2 cup peanut butter
- 1 tablespoon Tabasco sauce or 1 tablespoon hot pepper sauce
- 1⁄2 cup cilantro, Chopped
- In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
- While the onions saute, wash the kale.
- Remove the stems. 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, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
- Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
- Add salt to taste.
this is from the moosewood restaurant cooks at home cookbook which recommends serving it with rice/millet/couscous and tooping with peanuts and scallions. mooswood puts out some great cookbooks and i highly recommend picking them up, i have several (great vegetarian and some fish recipes).
We had friends over and we all liked it.
Really simple and full of flavor. I'm always overloaded with kale, and I'm greatful you shared the recipe! We ate it over rice, as Enjolinfam suggested.