Tuesday, November 17, 2009

Was inspired by this post for dinner last night. This African Pineapple Peanut Stew was inexpensive, quick to prepare, and delicious to eat! It's definitely going into our regular dinner repertoire. We served it over jasmine rice although it would go with almost anything, or would taste great by itself. I think next time I'll add more kale and perhaps some other vegetables. I had to add a good amount of extra salt while cooking but depending on the type of peanut butter you use you might not have the same experience. Had the leftovers for lunch and want to make it again for dinner tonight. We'll see if Matt will go along with the plan.

African Pineapple Peanut Stew (adapted from Moosewood Restaurant Cooks at Home)

4 servings

1 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, minced
1 bunch kale or Swiss chard, large stems discarded, leaves chopped coarse
1 (20-ounce) can crushed pineapple, undrained
½ cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
½ cup chopped fresh cilantro
¼ cup peanuts, chopped
1 scallion, sliced

1. Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and a pinch of salt and sauté, stirring occasionally, until just browned at the edges, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add pineapple to the pot and bring to a simmer; add the greens, cover, and simmer for about 5 minutes, stirring occasionally, until just tender. Stir in the peanut butter and hot sauce and simmer for another 5 minutes, until the flavors are blended. Stir in the cilantro just before serving and add salt if necessary. Serve over rice or couscous, garnishing each serving with the peanuts and scallions.