• 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.