Description[edit | edit source]

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993.

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.
  2. While the onions sauté, wash the kale.
  3. Remove the stems.
  4. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
  5. Add the pineapple and its juice to the onions and bring to a simmer.
  6. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender.
  7. Mix in the peanut butter, hot pepper sauce, and simmer for 5 minutes.
  8. Add salt to taste.
  9. Serve over couscous or rice.

Notes[edit | edit source]

  1. You can use spinach instead of the kale but you may wish to use more as the spinach shrivels up considerably more than the kale does.
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