African Pineapple Peanut Stew

by Susan Voisin on March 7, 2006
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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

Ingredients

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 (optional)
chopped scallions

Instructions

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.)

Preparation time: 15 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 330 calories, 143 calories from fat, 17.1g total fat, 0mg cholesterol, 53.5mg sodium, 881.8mg potassium, 39.5g carbohydrates, 5.6g fiber, 22.3g sugar, 12.5g protein, 10 points.

Tagged as: gluten-free, higher-fat

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African Pineapple Peanut Stew