Sunday, June 27, 2010

| what to do with those greens |

Sometimes you get tired of just sauteeing greens with vinegar and onions and garlic. Or I do, at least. A friend of mine made an awesome meal for us involving peanut butter and pineapple and greens. So delicious. I'm posting it below. I wanted to make something similar, but didn't have any pineapple on hand, so I played around with some coconut milk. Here are both the recipes...


AFRICAN PINEAPPLE PEANUT STEW

4-6 strips of bacon (optional)

1 c chopped onions

2 garlic cloves minced

1 T. olive oil

1 bunch of kale or chard (4 c. sliced)

2 c undrained pineapple crushed/canned (20 oz)

1/2 c peanut butter (or sunflower, etc.)

1 T. Tabasco or other hot sauce (more to taste)

1/2 c. chopped cilantro

S/P to taste

1 can black beans (optional)

Top with crushed peanuts, green onions and bacon (optional)

1. Saute onion, garlic for 10 min., low heat (use bacon fat or olive oil) 2. Discard stems of kale or chard, chop into 1 in. ribbons 3. Add pineapple/juice, simmer 1-2 min.

4. Stir in kale, cover & simmer for 5 min.

5. Mix peanut butter, tabasco, cilantro in and simmer 5 min.

6. Drain beans and add, heat through, add s/p to taste.

Serve over rice, quinoa, or couscous.


GREENS, PEANUT, AND COCONUT MILK SAUTÉ

1. Sauté some onions and garlic in olive oil. Add some spices (I used turmeric, cumin, and nutmeg).

2. Chop up some bitter greens (I used chard, beet and radish tops). Throw them in and add about 1/2 can of light coconut milk. Turn the heat down and add a couple tablespoons of chunky peanut butter. Let the PB melt and the greens get as soft as you like them.

3. Throw in some protein, if you'd like. I used black beans.

4. Garnish with some hot sauce (I used some Thai sweet chili sauce and some Siracha). Add salt and pepper. Serve over rice or another grain.