Xanthan-Free Zone

Real food, incidentally gluten-free.

Pineapple Peanut & Kale Stew

This is my favourite kind of recipe, one that sounds so weird it must be gross, but is actually delicious. When my brother saw the giant purple kale I bought at the markets, he insisted I cook this recipe, which gave me an excuse to borrow his Moosewood Restaurant Cooks at Home book, from which this recipe is derived, and which is awesome. This recipe uses tinned pineapple but, no offense to Golden Circle, I think it’s sad to use tinned pineapple in Queensland. (The book also contains a recipe for how to cut up a mango. So sad!).

Ingredients:
1 onion, chopped (I prefer red)
2 garlic cloves, chopped up
1 bunch of kale
2 cups diced fresh pineapple
1/2 cup peanut butter
couple of chilis or tbsp tabasco sauce
1/2 cup chopped fresh coriander
salt to taste

Crushed peanuts and spring onions as a garnish.

Saute onion, garlic and chilis (if using) in oil until lightly browned. Remove stems from kale and cut up finely or shred. Add pineapple to onions, then add kale and cook until tender. If it seems to dry out, just add some water (but you know that already, don’t you). Kale can be pretty tough and need a good blasting, so it’s good to taste it and check. Add peanut butter and tabasco (if using), and coriander. Salt to taste. Serve with rice and garnishes and enjoy!

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