African Pineapple Peanut Stew

1 c. chopped onions
2 garlic cloves minced or pressed
1 tablespoon oil
1 bunch kale or swiss chard to make 4 cups sliced. No stems.
2 cups undrained canned crushed pineapple (20 oz.)
1/2 cup peanut butter
1 teaspoon hot sauce (like Tabasco)
1/2 cup chopped fresh cilantro
salt to taste
FINELY CHOPPED OR CRUSHED PEANUTS (I USED SHELLED, UNSALTED, ROATED VARIETY) FOR THE TOPPING

Sauté onions and garlic in oil. Add pineapple and juice. Stir in greens. Cover and simmer 5 minutes. Stir a couple of times while simmering. Mix in the rest of the ingredients except the peanuts and simmer for 5 more minutes. Serve over rice, millet or couscous and sprinkle the PEANUTS OVER THE TOP! Serves: 4

Ann Jenson, Maine (I love Maine, but I miss Virginia peanuts!)

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