Ingredients
- 1 tsp vegetable oil
- 2 garlic cloves
- 1 onion large
- 1 bunch greens chard,collards, kale, or minzuna
- 2 cups pineapple 20 oz. can undrained chunk or crushed
- 1/2 cup peanut butter chunky
- 1/4 cup cilantro
- tabasco to taste
Servings:
Units:
Instructions
- In a large skillet, over medium heat, heat the oil and add minced or pressed garlic and chop the onion and add it. Cook until soft and translucent, about 5-10 minutes.
- Add the can of pineapple, and simmer for about 5 minutes, covered.
- While the onions are cooking, prepare your greens. Separate from tough stems, and cut into 1" squares (if collards). I like the greens pieces small enough so that the peanut sauce covers them evenly.
- Add the chopped greens to the skillet, cover and simmer until tender, about 5-10 minutes (depending on the green).
- Stir in the peanut butter and mix it well.
- Add the cilantro and the hot sauce to taste and mix that up, and let it simmer again for just a couple of minutes.
- Serve over rice. If you use smooth peanut butter, chop up peanuts to add to the top.
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