African Pineapple Peanut Stew
1 cup chopped onions	1/2 cup peanut butter
2 garlic cloves – minced or pressed	1 tablespoon Tabasco sauce or other hot pepper sauce
1 tablespoon olive oil	1/2 cup fresh cilantro
1 bunch kale or Swiss chard (4 cups)	Crushed skinless peanuts
2 cups undrained canned crushed pineapple (20 oz can)	Chopped Scallions
(1) In a. covered saucepan, sauté the onions and garlic in the oil: about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard, Remove and discard the large stems and any blemished leaves. Stack' the leaves on a cutting surface and slice crosswise into l-inch-thick slices. (2) Add the pineapple and it’s juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of rimes, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.