blissfish

I had a few requests, so -

African Pineapple Peanut Stew

Yield: 4 servings

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. - I recommend serving over toasted quinoa.  Yum.

1 cup chopped onions - and one minced shallot.
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil - I used peanut oil.  Thematically appropriate.
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can) - and 1/4 cup or so of pineapple-orange juice.  It looked a little too thick.
1/2 cup crunchy peanut butter
1 tablespoon Tabasco or other hot pepper sauce - I substituted Aster's hot sauce at K's suggestion, and used two or so tablespoons
1/4 cup chopped fresh cilantro - I skipped the cilantro.  I did add about a third of a bell pepper, really thinly sliced.
salt to taste - and a pinch of herbes de provence, because they were in arms' reach.

garnish:
chopped skinless peanuts
chopped scallions

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.

One cinnamon-apple Dutch baby.  Very popular with the hubby-person, and a whole lot of fun to watch expand and threaten to plant a flag in the bottom of my oven.  :)

Yes, those are in fact glitter antennae by my stove.  Doesn't everyone wear those while cooking?