African Pineapple Peanut Stew

Moosewood  Restaurant cook books are among the best if you like flavorful veggie dishes. I truly could almost live without meat if someone would cook me from a Moosewood cookbook everyday. Unfortunately time doesn't always allow that. The good news is their Cooks at Home book is focused on shorter easier fare. This is one of my family's favorites. My son asked for 3 servings last night - needless to say, as you will learn, my daughter took a pass and went with PBJ.

African Pineapple Peanut Stew

Adapted from Moosewood Restaurant Cooking at Home

Serves 5-6

Ingredients:

1 cup dry (brown) rice or (whole grain) couscous

2 medium onions (chopped)

3 garlic cloves (minced)

2 tablespoons canola oil

2 bunches of kale or chard (1" slices)

20 ounce can crushed pineapple

3/4 cup peanut butter

0 to 1 tablespoon hot pepper sauce (depending on preference)

3/4 cup cilantro (chopped)

salt to taste

Toppings:

1/2 cup peanuts (crushed)

1/2 cup scallions (chopped)

Directions:

1. Cook rice or couscous according to directions.
2. Saute onions and garlic in oil until translucent or slightly browned.
3. Meanwhile, remove large stems from greens, stack and slide in 1" strips.
4. Add pineapple to onions and simmer.
5. Add greens, cover, simmer for 5 minutes or until tender. Stir occasionally.
6. Mix in peanut butter, hot sauce, cilantro and simmer for 5 minutes.
7. Salt to taste. 
8. Serve over rice or couscous and garnish with chopped peanuts and scallions. Add more hot sauce if you like it hot.