Most times I don't add extra peanuts, as I use crunchy PB. I also rarely have the cilantro in the season I make this, so I leave it out a lot. No matter what I do, it is always delicious.
- 1 cup chopped onions
- 2 garlic cloves, minced or pressed
- 1 tablespoon vegetable oil
- 1 bunch Swiss chard (4 cups sliced) - (use the stems. the crunch is fabulous)
- 2 cups undrained canned crushed pineapple (20-ounce can)
- 1/2 cup peanut butter – (I like using crunchy)
- 1 tablespoon Tabasco or other hot pepper sauce
- 1/4 cup chopped fresh cilantro (optional, but it really brightens he flavor if you have it)
- salt to taste
- crushed skinless peanuts
- chopped scallions
In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute’, wash the Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
On Living Books
1 year ago