Peanut Pineapple Stew

Today's recipe is a delicious and easy-to-make stew. It's the kind of recipe we prize here at Casual Kitchen because it combines easy to find ingredients in an unusual and highly original way.

This recipe is easily scalable (meaning you can double it with minimal incremental effort), it takes only about a half an hour to make, and it's so inexpensive that laughably cheap just isn't a strong enough word. Enjoy!
Pineapple Peanut Stew
(Loosely inspired by The Bean Diet Blog)

3 Tablespoons olive oil
2 medium onions, sliced coarsely into slivers
5 garlic cloves, minced or pressed
1 Tablespoon Tabasco sauce

Roughly 3-4 cups packed collard greens, chopped, with stems removed
1 20 oz can crushed pineapple, including liquid
1 1/2 cups water
1/2 cup peanut butter

1) In a large pot, add oil, onions, garlic and Tabasco. Saute on medium heat for 5 minutes, until softened.

2) Add chopped collards, increase heat to medium high, and saute for 2-3 minutes.

3) Then add crushed pineapple (with liquid) and water. Bring everything to a boil, reduce heat back to medium and simmer for 10 minutes, stirring occasionally.

4) Finally, add peanut butter and stir well. Add slightly more water if the stew is too thick. Simmer another 5-10 minutes, stirring occasionally, until collards are cooked to your liking. Serve over white or brown rice.

Serves 3-4.

Recipe Notes:
1) This is a flexible, easily modifiable soup. You can increase or reduce the Tabasco for more or less heat. You can substitute other healthy and inexpensive greens for collards if you prefer: kale, swiss chard, cabbage, or even spinach are all potential candidates.

2) Note, however, if you plan to substitute other greens, be sure to adjust the simmering times to match the relative toughness of the greens you choose. You'll want to cook a tender green like spinach a little as possible, so I'd consider adding it just 3-4 minutes before you serve the soup. With a tougher green like cabbage, you might want to add an extra five minutes to the cooking time to make sure it's fully cooked to your liking.

3) A few words to quantify the preposterous cheapness of this recipe:

1/2 bunch of collards: 75c
onions: 25c
garlic: 5c
canned pineapple: 90c
peanut butter: 15c
olive oil/spices: 15c
rice: 10c

Even assuming three extremely hungry people, this dish costs less than 80c per serving. Once again, further proof that healthy food does not have to be expensive.

4) Here's what Laura said when she tried this dish for the very first time: "Mmmmm. When I'm eating this stew, I can feel all the lutein from the collard greens soaking up into my maculas." Yep, we have some bizarre dinner conversation here at Casual Kitchen, but when you're married to an eye doctor, this is what passes for high praise.

Related Posts:
Thai-Style Tofu in Coconut and Lime Sauce
Savory Moroccan Chickpeas
Spicy Sauteed Beets
Eat Right to See Right: Foods for Better Eye Health
The 25 Best Laughably Cheap Recipes at Casual Kitchen
A Recession-Proof Guide to Saving Money on Food
Seven Ways to Get Faster at Cooking
Does Healthy Eating Really Cost Too Much? A Blogger Roundtable
How to Enjoy Wine on a Budget

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allyspie said...

This sounds amazing! I LOVE pineapple and peanut butter in savoury dishes... (though I've never had them together) and I actually have all of these ingredients on hand! So excited to make this tonight!!

Joanne said...

Laura sounds like some kind of awesome. Those are the kinds of things that I like to say at dinner as well. My maculas are important to me!

So as soon as I saw the half cup of peanut butter I was hooked. I might have to switch out the pineapple due to this weird allergy that I've somehow acquired but i bet it would be great with mango.

Daniel said...

Joanne, you probably could still make it with the pineapple--I'd try it. Because the sauce is simmered for a while, the heat may very well break down whatever it is in the pineapple that you're allergic to.

But if you try it with another fruit like mango, let me know your results!


Kerrie said...

Yum! This is super good! I have never had good luck cooking collard greens before and had figured that they just couldn't be made well without fatback or bacon grease, but this was easy and tastes awesome. I bet water chestnuts would be really good in this, too.

Daniel said...

Kerrie, thanks for the feedback--I'm so happy you enjoyed it. And your idea of adding water chestnuts sounds intriguing, thank you for the idea!


Sarah said...

Just made this for dinner tonight, and it was outstanding. I added a little yogurt at the very end, and we both added hot sauce at the table (we LOVE hot sauce). Thanks!

Daniel said...

Thanks for the feedback Sarah, so happy to hear it!


Brittany said...

I have a massive food aversion to Tabasco sauce (A doctor used to instruct me to put it in tea when I had throat infections. I do not recommend this.), so I added a healthy splash of apple cider vinegar and a mix of cayenne and crushed chilies instead. Delicious! Kind of a like a Thai curry. If I subbed frozen spinach, this could be a quick pantry-staple meal.