Unusual mixture in African stew

African Pineapple Peanut Stew

Makes 4 servings

I found several versions online of this West African-inspired stew – but most appear to be based on a recipe that appeared in one of the cookbooks published by the legendary Ithaca-based Moosewood restaurant and collective, Moosewood Restaurant Cooks at Home (Simon & Schuster, 1994).

It features an unusual combination of ingredients. Using kale and Swiss chard from the community learning garden at Gerald McShane School in Montreal North, as well as oregano, thyme and chives from the garden to flavour it, coordinator Elizabeth Pellicone prepared the dish this month with students at the school’s literacy summer day camp. Try it over quionoa or brown rice. 1 cup chopped onion 2 garlic cloves, minced or pressed 1 tablespoon vegetable oil (I used olive) 1 bunch kale and/or Swiss chard (about 4 cups sliced, or a bit more) 2 cups undrained crushed pineapple, undrained (a 20-ounce can) 1/2 cup peanut butter 1 tablespoon hot liquid red pepper sauce 1/4 cup chopped fresh cilantro Salt to taste Crushed skinless peanuts Chopped green onions or chives

In a covered pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until onions are lightly browned.

While the onions sauté, wash the kale and/or Swiss chard. Remove and discard thick ribs and stems and blemished leaves. Stack leaves on a cutting surface and slice crosswise into 1-inchthick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale and/or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, liquid red pepper sauce, and cilantro and simmer for another 5 minutes. Add salt to taste and serve, topped with crushed peanuts and chopped green onions or chives.