Vegan and Meat Options

Adapted from Moosewood cookbook

The first time I had this was about 16 years ago when a fellow Waldorf mom invited us over for dinner and served this. I was shocked at how simple and scrumptious it was. Although I don’t usually eat peanut butter, it’s excellent in this recipe, but can also be replaced by almond or cashew nut butter. It can be made vegan, or you can add shredded or cubed free-range chicken. You can serve it on a bed of cauliflower rice.

Serves: 4

Ingredients

  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon coconut oil or avocado oil
  • 4 cups kale, sliced (Lancinato or Curly kale). You can also add a few stalks of chopped mustard greens. The sauce cuts the bitter nicely. 
  • 2 cups canned crushed or cubed pineapple, Undrained. You can use fresh but you need to capture all the juice, it’s important for the sauce.
  • 1⁄2 cup peanut butter or almond or cashew nut butter
  • 1 tablespoon Tabasco sauce or 1 tablespoon hot pepper sauce or dash of cayenne
  • 1⁄2 cup cilantro, chopped for garnish

Option

  • ½ cup sliced mushrooms, button, oyster, or shitake 

Directions

  1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
  2. While the onions sauté, wash the kale.
  3. Remove the stems. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
  4. 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. The kale should be bright green. 
  5. Mix in the peanut butter, hot pepper sauce or cayenne, and simmer for 5 minutes.
  6. Add salt to taste.
  7. Garnish with the cilantro
  8. Serve on a bed of cauliflower rice or on its own. If you’re not vegan, consider tossing in some shredded or cubed organic chicken. Precook the chicken in a skillet and add at the end with the peanut butter. 

Buen Provecho!