Kale, Peanut, and Pineapple Stew

Name: Kale, Peanut, and Pineapple Stew
Yield: Makes 4 Servings
Ingredients: ¼ cup chopped fresh cilantro or flat-leaf parsley, lightly packed (optional); ⅔ cup water; 1 cup alfalfa sprouts or bean sprouts (optional); 1 tablespoon Tabasco or Mild Hot Sauce; 4 cups stemmed and chopped kale, lightly packed (about 1 large bunch); ½ cup no-salt-added creamy peanut butter; 1 tablespoon garlic-infused olive oil; 3 cups cooked rice, quinoa, hulled millet (see table 13), or gluten-free pasta cooked and drained according to the package directions; Sea salt; ¼ cup sliced chives or scallion greens (optional); 2 cups (16 ounces) canned crushed pineapple in juice or pineapple tidbits in juice, undrained; ¼ cup chopped or crushed unsalted roasted peanuts (optional)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This stew pulls together quite quickly but tastes like it cooked all day. The peanut butter mellows the large amount of Tabasco, giving the dish a surprisingly gentle bite. Serve it over your favorite low-FODMAP grain or pasta for a truly satisfying meal. The optional garnishes transform it into a company-worthy feast.

Ingredients

4 cups stemmed and chopped kale, lightly packed (about 1 large bunch)
⅔ cup water

Method

Put the kale, water, and oil in a large saucepan (preferably nonstick) and bring to a boil over high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until the kale is very tender and the water has evaporated, 15 to 20 minutes. If the water evaporates before the kale is tender, add a little more as needed. If water remains after the kale is tender, uncover, increas

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Part of

Dinner Buffet

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