African Pineapple Peanut Stew

• 1 cup chopped onion
• 2 garlic cloves, minced or pressed
• 1 Tbsp vegetable oil
• 1 bunch kale or Swiss chard (4 cups sliced)
• 2 cups undrained canned crushed pineapple (20-ounce can) or 1 pineapple, cored, skinned and chopped
• 1/2 cup peanut butter
• 1 Tbsp Tabasco or other hot pepper sauce
• 1/4 cup chopped fresh cilantro
• salt to taste
• crushed skinless peanuts
• chopped scallions

1. In saucepan with a cover, saute onions and garlic in the oil for about 10 minutes, stirring frequently, until onions are lightly browned.

2. While onions saute, wash the kale or Swiss chard. Remove and discard large stems and any blemished leaves. Stack leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

3. Add pineapple and its juice to onions and bring to simmer. Stir in kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve warm, over rice, coucous or millet if desired, garnish with chopped peanuts and scallions.