INGREDIENTS

1 cup chopped Onions (we used Red)
2 cloves Garlic (minced or pressed)
1 Tablespoon Vegetable Oil
1 bunch Kale or Swiss Chard (we used Swiss Chard, about 4 cups)
2 cups undrained Canned Crushed Pineapple (20 oz can)
1/2 cup Peanut Butter
1/2 cup chopped Fresh Cilantro
1 Tablespoon Tobasco
salt and pepper

Cous Cous

For Garnish
Crushed, skinless Peanuts
Chopped Scallions or Green Onions

INSTRUCTIONS

Saute Onions and Garlic in Oil about 10 minutes.

Wash Kale/Swish Chard.
Remove and discard stems.
Slice crossways into 1 inch thick slices.
Cut lengthwise a couple of times.

Add Pineapple and its juice to the Onions and bring to a Simmer.
Stir in the Kale or Chard.
Cover and simmer 5 minutes, stirring a couple of times until leaves are tender.
Mix in Peanut Butter, Tobasco, and Cilantro.
Simmer 5 minutes.
Add salt to taste.

Serve over Plain Cous Cous with peanuts and scallions as garnish.

Serves

3 - 4

Source

Moosewood Cooks at Home, p. 200

Category

Dinner