| 11 | 35 | 341 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 1 1/2 bunch | Kale (washed, tough center stems removed) |
| 1 large | Yellow onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 2 cup diced | Pineapple, canned in juice (do not drain the juice) |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed, optional) |
| 1/2 cup | Peanut butter, natural (as desired) |
| 1 tbsp | Tabasco sauce (or another hot pepper sauce) |
| 1/4 cup | Parsley, Italian, fresh (chopped) |
| 1 pinch | Salt (to taste) |
| 2 tbsp | Peanuts (crushed, optional) |
| 2 tbsp | Green onion (sliced) |
1. Prepare the kale: Stack the leaves on a cutting board and slice them into one-inch thick slices.
2. In a large wok or Dutch oven with a lid (non-stick preferred) sauté the onions for about 6 minutes, stirring frequently, until onions are lightly browned.
3. Add the garlic, and stir for another minute.
4. Add the pineapple and its juice to the onions and bring to a simmer.
5. Stir in the kale and the chickpeas if you're using them.
6. Cover and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and parsley and simmer for 5 minutes.
7. Add salt to taste, and serve topped with crushed peanuts and scallions. Serve over rice or any other grain.
Kale
is one of the top superfoods! It is an excellent source of vitamin C and calcium
| Fruit | 0.5 |
| Meat Alternative | 1.1 |
| Vegetables | 2.9 |
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