1 large onion, chopped
2 garlic cloves, minced or pressed
1-2 bunches kale (4-8 cups sliced)
2 cups undrained canned crushed pineapple, in juice (20-ounce can)
1/2 cup almond butter
1 tablespoon Tabasco or other hot pepper sauce (I actually use about 3 tablespoons of a favorite Louisiana hot sauce that isn’t as spicy as Tabasco)
1/4 cup chopped parsley
salt to taste
crushed roasted Almonds
chopped scallions
2 garlic cloves, minced or pressed
1-2 bunches kale (4-8 cups sliced)
2 cups undrained canned crushed pineapple, in juice (20-ounce can)
1/2 cup almond butter
1 tablespoon Tabasco or other hot pepper sauce (I actually use about 3 tablespoons of a favorite Louisiana hot sauce that isn’t as spicy as Tabasco)
1/4 cup chopped parsley
salt to taste
crushed roasted Almonds
chopped scallions
Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch thick slices.
In the large, or 5 qt covered wok sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.
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