Friday night, our friends Derek and Angie came over for dinner!
They recently moved over to the East Bay and it’s so fun having them closer! (They used to live in central California).
I decided to use them as guinea pigs for a recipe – African Pineapple and Peanut Stew.
Here’s what you need:
- 1 chopped onion
- 2 garlic cloves, mince or pressed
- 1 tablespoon vegetable oil
- 1 bunch kale and Swiss chard
- 2 cups undrained canned crushed pineapple (20 oz can)
- 1/2 cup peanut butter
- 1 tablespoon hot sauce
- 1/2 cup chopped fresh cilantro
- salt to taste
- chopped scallions
Saute the onions and garlic in oil until lightly browned in a sauce pan. While the onions are cooking, wash the greens, remove and discard large stems and slice into 1 inch thick slices.
Add the pineapple and juice to the onions and simmer. Stir in the greens, stir and simmer until just tender – about 5 minutes. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Salt to taste. Serve over a grain (we had it over millet).
The finished product served over millet! With a glass of great red wine.
They liked it! (Despite being initially skeptical). The texture was perfect and the unusual combination of flavors ended up working out really well.
Always fun to try out new recipes on people and have them work out.
Today we were supposed to bike to Sausalito and enjoy the awesome weather we’re having, but we stayed out last night (and maybe had an extra cocktail or two) so we spent most of the day lounging around being lazy.
I did make chili without a recipe for the first time, so we’ll see how it is! I’m such a slave to recipes that I’m always nervous when I embark without one but chili seems to be a pretty straightforward meal so hopefully it’s edible!
Alex is making dinner tonight so I’m not sure what to do with myself! Perhaps hang around with this guy:
Lazy boy! And a little indecent if you ask me!