African Pineapple Peanut Stew, adapted from the Moosewood Restaurant Cooks at Home

1 cup chopped onions
2 garlic cloves, minced
1 T vegetable or olive oil
1 bunch collard green(4 cups sliced)
2 cups undrained canned crushed pineapple
1/2 cup peanut butter 1 T tabasco or hot pepper sauce
1/2 cup cilantro, chopped
salt

Saute onions and garlic in a saucepan in oil for 10 minutes until lightly browned. Slice greens into 1-inch thick slices. Add pineapple and its juice to onions and bring to a simmer. Stir in greens and simmer for 5 more minutes. Mix in peanut butter, tabasco, cilantro and salt and simmer for 5 more minutes. Server over couscous.