This is one of my favorite recipes. It is exotic, simple and delicious.
What you will need (serves 4):
Rice steamer or sauce pan
Wok or large fry pan
Lg Cutting board (w/ lip to catch excess juice)
2 Lg bowls (for Kale & Pineapple)
2.5 cups Brown Rice (or rice of your choosing)
3 cups Water (for rice)
1 T cooking oil (olive, coconut...)
1 Fresh or Lg can of chopped Pineapple (with juice)
1-2 bunches of Kale or Collard Greens
1 Lg onion
2 cloves Garlic
1.5 cups Peanut Butter (creamy or chunky)
Hot Sauce
Soy Sauce
If you are using a fresh pineapple start by chopping in into bite size chunks, be sure to not waste any juice!
Rinse the kale and tear it in to pieces (be sure to dispose of the vein). Set aside.
Start your rice. Turn Wok or frying pan to medium, after it has heated a bit add cooking oil.
Chop onion into chunks. Chop garlic however you wish (finely, in half, doesn't matter). Add both to Wok. Cook for a couple of minutes (don't let it become clear). Stir occasionally to avoid sticking.
Once the onion is about done add pineapple and juice. Bring to a simmer.
After simmering for a couple of minutes add peanut butter. Stir in well.
Once the peanut butter has been added and there are not chunks, add the kale. You can add a lot, it really cooks down and soaks up the liquid. If it seems as though there is to much add a little at a time.
Once the kale is cooked down add soy and hot sauce to taste.
Serve over rice. Add more hot or soy sauce if you wish.
* You can also add other ingredients such as tofu, garbanzo beans, halved peanuts, dried cranberries, cilantro, ginger...
