Monday, January 9, 2012

African Pineapple Peanut Stew

Here is a recipe that I make often that turns out delicious.  I thought I would share it because I am not sure how well it would freeze.  I found it when I was reading about Eat Right 4 Your Blood Type on the internet.

African Pineapple Peanut Stew
1 cup chopped onions
2 garlic cloves minced
1 Tablespoon olive oil
1 bunch kale or swiss chard (4-5 cups)
2 cups undrained canned,crushed pineapple(20-ounce can)
1/2 cup peanut butter
2 Tablespoons soy sauce
1/2 cup chopped cilantro
sea salt to taste
crushed skinless peanuts
chopped scallions
How to make it:
Sautee onions and garlic in oil for about 10 minutes stirring frequently until lightly browned.
While onions are cooking wash kale, discard large stems, stack leaves on cutting surface and slice crosswise into 1 inch thick slices.
Add pineapple and its juice to the onions and bring to a simmer.
Stir in the kale or chard, cover, and simmer about 5 minutes, until just tender.
Mix in the peanut butter, soy sauce, and cilantro and simmer for 5 minutes.
Add sea salt to taste.
Serve over your favorite grain and top with crushed peanuts and chopped scallions.

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