African Peanut Stew
- 1 tsp vegetable oil
- 2 gloves garlic
- 1 large onion
- big bunch greens — either chard, collards, kale, or minzuna
- 2 cups undrained chunk or crushed pineapple (20 oz. can in its own juice)
- 1/2 cup chunky peanut butter
- cilantro to taste or 1/4 c chopped fresh
- tabasco to taste
- 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.