120-ounce canundrained canned crushed pineapple in juiceor about 2 cups with juice
115-ounce canchickpeasoptional, rinsed and drained
1/2cuppeanut butteror 1/3 cup peanut butter powder and 1/3 cup water
1tablespoonTabasco or other hot pepper sauce--I actually use about 3 tablespoons of a favorite Louisiana hot sauce that isn’t as spicy as Tabasco
1/4cupchopped parsleyoptional
salt to taste
crushed skinless peanutsoptional
chopped scallionsoptional
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 and the chickpeas if you’re using them, 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 without chickpeas or 6 servings with.)
Notes
Nutrition (per 1/4 of recipe without chickpeas): 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.Nutrition (per 1/6th of recipe with chickpeas): 286 calories, 105 calories from fat, 12.5g total fat, 0mg cholesterol, 101.1mg sodium, 587.9mg potassium, 37.8g carbohydrates, 5.4g fiber, 17.1g sugar, 12.1g protein.Nutritional values below are for 1/4th of the recipe with 1/3 cup peanut powder instead of peanut butter and added chickpeas, no optional ingredients.