African Pineapple Peanut Stew

Several years ago, my husband and I were thumbing through Moosewood Restaurant Cooks at Home when my husband stopped at this recipe and said, "Let's try this one." I looked at it. . . and then I looked at him like he was insane. Pineapple, onions, and kale? And peanut butter? What kind of crazy combination is that?

That was before I learned something that D. already knew: Unusual combinations often make the best dishes. We tried this mixture of peanut butter and pineapple, and it was terrific. And it was the first time I really loved kale.

Since then, this dish has become a favorite, but one we have very seldom. Its higher fat content puts it into the category of "special occasions" for me. I have adapted the recipe to remove the oil in the original, which is really unnecessary for sautéing. And I've increased the kale and replaced the cilantro with parsley (because I can't eat cilantro). But I haven't been able to reduce the amount of peanut butter and have it taste right. A full half-cup is needed to create enough sauce for the kale. (The original recipe is here, if you're interested.)



African Pineapple Peanut Stew

1 large onion, chopped
2 garlic cloves, minced or pressed
1-2 bunches kale (4-8 cups sliced)
2 cups undrained canned crushed pineapple, in juice (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce (I actually use about 3 tablespoons of a favorite Louisiana hot sauce that isn't as spicy as Tabasco)
1/4 cup chopped parsley
salt to taste
crushed skinless peanuts
chopped scallions

Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch thick slices.

In a large, covered wok or Dutch oven (non-stick preferred), sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.

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, Tabasco, and parsley and simmer for 5 minutes. Add salt to taste, and serve topped with crushed peanuts and scallions, over rice or other grain. (This makes about 4 servings.)

Each Tuesday, Sweetnicks hosts a round-up of recipes that feature antioxidant-rich foods. If you're looking for some new ways to fix fruits and vegetables, check it out. The round-up usually is posted late Tuesday or early Wednesday.

Tags: vegan recipes vegetarian cooking food ARF/5-A-Day