For the hesitant, the name might not elicit a response of “yum, let’s make that!” but trust me – this is mighty tasty, and like us – you’ll probably end up craving it. We were turned on this recipe by my mother in law, who I think found it originally in the Moosewood cookbook. Through a bit of experimentation and such, we’ve made a few modifications that we think now make an incredibly well rounded and tasty meal, perfect for days you want something filling and hearty.
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 Thai chilies, sliced fine
- 20 oz can pineapple, crushed or if chunks – quickly run through food processor; keep all liquid
- 2 bunches chard, chopped
- 1 can chickpeas, drained and rinsed
- 1/4 – 1/3 C peanut butter
- 1 T hot sauce (Cholula or other)
- 1/2 t turmeric
- 1 t ginger (or 2 t fresh grated ginger)
- salt, to taste (may not need much if the peanut butter is salted)
- 1/4 C cilantro, chopped
- chopped peanuts and green onion for garnish
- quinoa or something else to serve over
In a large pot or pan, saute the onion and garlic (in about 1 T oil) about 5 minutes, until softened. Add the bell pepper and chilies, cook another 5-8 minutes, until starting to turn golden. Add the pineapple and bring to a simmer. Add the kale, and cook until wilted (about 5 minutes). Add the PB, hot sauce, seasonings, chickpeas, and cilantro, cook another 5 minutes. Taste and adjust any seasonings.
This goes awesome over quinoa (which was recommended by my mom-in-law) – so I highly recommend that (I used the multi-colored quinoa from Trader Joe’s). But if not, this can go over rice, millet, whatever you want! Sprinkle with the chopped peanuts and green onion, serve with some extra hot sauce, and enjoy.