Spicy Kale, Pineapple and Peanut Stew

This is a very satisfying and fast dish to prepare. In 15 minutes or so, dinner for two with leftovers. I have served it with quinoa or gari (which is fermented cassava root and is also known as fufu in Nigeria) and any grain will work. Consider also serving it with steamed plantains.   

Ingredients

• 1 large onion, chopped 
• 2 garlic cloves, crushed
• 1 tablespoon vegetable oil (or use water if you prefer no oil)
• 1 bunch kale or Swiss chard (4 cups sliced) (or cavolo nero or whatever other dark leafy green you can find, and if you have more, the dish can take more with the quantities stated)
• 1-2 teaspoons asafoetida (optional and leave out for gluten free)
• 435g undrained canned pineapple, chopped 
• 1/2 cup peanut butter or almond butter
• 1 or 2 Tablespoons of sambal oelek or Tabasco, harissa or any other spicy sauce or substitute with one chilli pepper
• 1/4 cup chopped fresh coriander or parsley 
• salt to taste
• chopped scallions/spring onions

Method
In a covered saucepan, sauté the onions, asafoetida and garlic in oil (or water) for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the greens and discard the large stems. Stack the leaves on a cutting surface and slice into smallish (1 inch) slices (or however you like them and/or have time for).  Add the hot sauce, pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter.  At the very end, just before you serve, add the coriander (otherwise, the coriander cooks and loses its flavour) or parsley and serve with the grain of your choice and/or plantain and sprinkle the scallions or spring onions on top.

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