My brother was given this recipe by a fellow Peace Corps volunteer while living in Tanzania. I've made this dish for countless family and friends, and everyone, regardless of culinary tastes has loved it! If you're cooking for a large group, it's very easy to double this recipe. It's also a wonderful recipe to have handy since it is vegan and gluten-free.

Serves 4

• 1 large bunch kale
• 1 medium onion
• 3 cloves garlic
• 1 jalapeno
• 2 tablespoons fresh ginger
• 1 (28-ounce) can diced tomatoes
• 1 cup natural-unsweetened peanut butter
• 1/2 cup sugar
• 1 pinch salt
• 2 tablespoons olive oil

1. Boil kale until tender. If the kale is too tough, it can ruin the texture of the dish.
2. Saute diced onions in olive oil until translucent, approximately 5 minutes.
3. Add diced garlic, jalapeno, and fresh ginger. Saute about 2 more minutes.
4. Next, add diced tomatoes, peanut butter, sugar, and salt. Stir until peanut butter is fully incorporated.
5. Allow mixture to simmer for about 15 minutes. Stir frequently to avoid burning.
6. Drain kale, and add to the sauce.
7. Serve over your favorite rice or grain. Enjoy!