African Pineapple Peanut Stew

West African-inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.

Ingredients

• 1 C chopped onions
• 2 garlic cloves , minced or pressed
• 1 T vegetable oil
• 1 bunch kale or swiss chard (4 C sliced)
• 2 C undrained canned crushed pineapple (20-oz. can)
• ½ C peanut butter
• 1 T tabasco or other hot pepper sauce
• ¼ C chopped fresh cilantro or coriander
• salt, to taste
• crushed skinless peanuts
• chopped scallion

Instructions

1. In a covered saucepan, sauté the onions and gar- lic in the oil for about 10 minutes, stirring fre- quently, until the onions are lightly browned.
2. While the onions sauté, wash the kale or Swiss chard. Remove and dis- card the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into one-inch-thick slices.
3. 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.