We got this one from a friend after we had it at their house. It was helpful to use some of the kale from our CSA that year.
- 1 Cup Onions, Chopped
- 2 Garlic Cloves, Minced or Pressed
- 1 Tbsp. Vegetable Oil
- 4 Cups Kale, Sliced (spinach works, too)
- 2 Cups Pineapple, Canned Crushed and Undrained
- 1/2 Cup Peanut Butter
- 1 Tbsp. Tabasco or Hot Pepper Sauce
- 1/2 Cup Cilantro, Chopped
- Taste of Salt (don't need it)
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.
Garnish with whole or chopped peanuts. It's great over rice.
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