African Peanut-Pineapple Stew

prep time:: 0 min

Serving size: 0

ingredients

1 C chopped onions
2 garlic cloves -- minced or pressed
1 tbsp vegetable oil
1 bundle kale or Swiss chard (4 cups sliced)
2 C undrained canned crushed pineapple (20-oun
1/2 C peanut butter
1 tbsp Tabasco or other hot pepper sauce
1/4 C chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions

directions

In a covered saucepan, saute’ the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute’, wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.

S(Internet Address): “http://www.washingtonpost.com/wp-dyn/content/discussion/2007/04/19/DI 007041901209.html”

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Per Serving (excluding unknown items): 956 Calories; 80g Fat (70.4% calories from fat); 35g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 611mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 13 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Source: Betsy