Thanks to shareholder Dana Seymour for this recipe! You can add extra greens and more peanut butter, if you wish. Dana likes to use fresh pineapple which she chops in her food processor (the pineapple gives up more juice this way). You could also use mango, papaya, even, I imagine, peaches here. Serve over grain.
1 T peanut oil, or other vegetable oil
1 c chopped onion
2 garlic cloves, minced
1 bunch kale, chard, or other greens, (or a combination), washed and stemmed
2 c undrained canned pineapple (crushed or pieces), or fresh pineapple
1/2 c peanut butter
1 t hot pepper sauce
1/4 c chopped, fresh cilantro
salt, to taste
chopped peanuts, for garnish, optional
chopped scallions, for garnish, optional
1. Sauté the onions and garlic in the oil until the onions are lightly browned, about 10 minutes. If using chard, you can chop the stems and add them to the onion mixture. Meanwhile, roll the leaves of the greens into a cigar shape and cut crosswise into thin slices (chiffonade).
2. Add the pineapple and juice to the onion mixture and bring to a simmer. Stir in the chopped greens, cover, and cook until the greens are just tender–this could take 5 minutes or longer, depending on the green(s) used and your own preference.
3. Mix in the peanut butter, hot pepper sauce, and cilantro. Stir to incorporate the peanut butter. Simmer for about 5 more minutes. Add salt, to taste, and serve, garnished with peanuts and scallions, if you like.