Post by setiishadim on Dec 29, 2006 22:04:57 GMT -5
African Pineapple Peanut Stew
from Vegetarian Resource Center - Boston, USA
1 Cup Onions, Chopped
2 Garlic Cloves, Minced or Pressed
1 Tbsp. Vegetable Oil
4 Cups Kale, Sliced
2 Cups Pineapple, Canned Crushed and Undrained
1/2 Cup Peanut Butter
1 Tbsp. Tabasco or Hot Pepper Sauce
1/2 Cup Cilantro, Chopped
Taste of Salt
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.
Remove the stems.
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, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
Add salt to taste.
You can use spinach instead of the kale but you may wish to use more as the spinach shrivels up considerably more than the kale does.
from Vegetarian Resource Center - Boston, USA
1 Cup Onions, Chopped
2 Garlic Cloves, Minced or Pressed
1 Tbsp. Vegetable Oil
4 Cups Kale, Sliced
2 Cups Pineapple, Canned Crushed and Undrained
1/2 Cup Peanut Butter
1 Tbsp. Tabasco or Hot Pepper Sauce
1/2 Cup Cilantro, Chopped
Taste of Salt
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.
Remove the stems.
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, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
Add salt to taste.
You can use spinach instead of the kale but you may wish to use more as the spinach shrivels up considerably more than the kale does.