Reprinted from The Blood Type Diet Website (

African Pineapple Peanut Stew


Adapted from Moosewood Cooks At Home.

  • 1 cup chopped onions
  • 2 garlic cloves minced
  • 1 Tablespoon olive oil
  • 1 bunch kale or swiss chard (4-5 cups)
  • 2 cups undrained canned,crushed pineapple(20-ounce can)
  • 1/2 cup peanut butter
  • 2 Tablespoons soy sauce
  • 1/2 cup chopped cilantro
  • sea salt to taste
  • crushed skinless peanuts
  • chopped scallions
How to make it:
  1. Sautee onions and garlic in oil for about 10 minutes stirring frequently until lightly browned.
  2. While onions are cooking wash kale, discard large stems, stack leaves on cutting surface and slice crosswise into 1 inch thick slices.
  3. Add pineapple and its juice to the onions and bring to a simmer.
  4. Stir in the kale or chard, cover, and simmer about 5 minutes, until just tender.
  5. Mix in the peanut butter, soy sauce, and cilantro and simmer for 5 minutes.
  6. Add sea salt to taste.
  7. Serve over your favorite grain and top with crushed peanuts and chopped scallions.