African Pineapple Peanut Stew

Prep 15 min

Cook 20 min

Ready in 35 min

Servings 6

Ingredients

• 1 1/2 bunch Kale (washed, tough center stems removed)

• 1 large Yellow onion (chopped)

• 2 clove(s) Garlic (minced)

• 2 cup diced Pineapple, canned in juice (do not drain the juice)

• 1 can (15oz) Chickpeas, canned, drained (rinsed, optional)

• 1/2 cup Peanut butter, natural (as desired)

• 1 tbsp Tabasco sauce (or another hot pepper sauce)

• 1/4 cup Parsley, Italian, fresh (chopped)

• 1 pinch Salt (to taste)

• 2 tbsp Peanuts (crushed, optional)

• 2 tbsp Green onion, scallion, ramp (sliced)

Instructions

1. Prepare the kale: Stack the leaves on a cutting board and slice them into one-inch thick slices.

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

3. 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.

4. 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. Serve over rice or any other grain.