A very good friend, after whom I name this dish, gave me this recipe and the title of this post comes from what how he describes the deliciousness of this dish. It is a sweet and spicy, kale, peanut stew. A West African inspired dish that comes from the Moosewood Restaurant Cooks At Home. I’ve altered the recipe a bit, as usual. This time, I served it with quinoa cooked in vegetable stock (the Kallo kind… because seriously, there just isn’t enough time). Cutting the greens takes the longest time. Cooking this dish is super fast. Recipe after the photo.
The Pollak Stew
- 1 cup chopped onions (basically, one large onion)
- 2 garlic cloves (give them one big hand crush)
- 1 tablespoon vegetable 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
- 2 cups undrained canned crushed pineapple (20-ounce can)
- 1/2 cup peanut butter
- 1 or 2 Tablespoons of Sambal Oelek (or Tabasco) – I like it spicy so I always go for 2
- 1/4 cup chopped fresh cilantro/coriander
- salt to taste
- chopped scallions/spring onions
In a covered saucepan, sauté the onions, asafoetida and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the greens. Remove and discard the large stems and any blemished leaves. 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 and serve (otherwise, the coriander cooks and loses its flavour).