Thursday, May 15, 2008

Fabulous Peanut-Pineapple Extravagaza!

This is a vegan West African-inspired dish that Nestie branny shared. Oh my gosh, it's super tasty (just isn't all that photogenic so no picture!)
I served mine with couscous but you could use chick peas, rices, millet, quinoa, whatever you have!

African Pineapple Peanut Stew

2 Servings

1/2 cup chopped onion (I used red onion)
1 garlic clove, minced
1/2 tbsp. olive oil or other vegetable oil
2 cups spinach, kale, or Swiss chard
1 cup undrained canned crushed pineapple
1/4 cup peanut butter (creamy or crunchy would work!)
1/2 tbsp. hot sauce
1/8 cup chopped fresh cilantro
Chopped green onions
Additional fresh cilantro to garnish
Optional: you can also sprinkle some chopped peanuts on top if desired

1. In a covered saucepan, saute the onion and garlic in the oil for about 5 minutes until softened and slightly browned, stirring frequently.

2. While the onions saute, wash the kale/chard/spinach. Remove and discard the large stems and any blemished leaves. Stack the leaves and slice crosswise into 1-inch thick slices.

3. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale/chard/spinach, cover, and simmer about 5 minutes, stirring occasionally, until tender. Mix in the peanut butter, hot sauce, and 1/8 cup cilantro. Simmer 5 more minutes.

branny on the Nest posted this. I'm afraid I forgot where she said she got the recipe from. :) I will have to ask and update this!

1 comment:

Anonymous said...

Hey, it is branny! So glad you tried this recipe. Believe it or not (and I am sure you will) it is a Moosewood recipe. You can't go wrong with those guys!