This is one of my favorite vegetarian meals. I have no idea why this is only the second time I've made it. It's from a blog called Fat Free Vegan Kitchen and the link for this recipe is HERE.

African Pineapple Peanut Stew

1 large onion, chopped
2 garlic cloves, minced
1-2 bunches kale (4-8 cups), chopped
2 cups undrained canned crushed pineapple, in juice (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce (I actually use about 3 tablespoons of a favorite Louisiana hot sauce that isn’t as spicy as Tabasco)
1/4 cup chopped parsley
salt to taste
crushed skinless peanuts
chopped scallions

1. Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch sized pieces.
2. In a large pot, sauté the onions in oil for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.
3. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and parsley and simmer for 5 minutes.
4. Add salt to taste, and serve topped with crushed peanuts and scallions, over rice or other grain (like cous cous!). (This makes about 4 servings.)

In Pictures

After chopping and sauteing onions and garlic; add pineapple with it's juice.

Wash and chop the kale.

Add kale to the pan.

Add the rest of the ingredients in the order specified then serve.

 I used whole wheat cous cous and added extra hot sauce to the top.

A delicious and nutritious meal. Quinoa or rice would work fine here too, but cous cous is definitely preferable.

What I Learned 

1. I love good vegetarian dishes.

2. Remember to make sure I have peanuts, it's even better with them chopped on top.