African Kale

The ShugaShack doesn't have air conditioning. No big deal right? Idaho is cold anyway, right? Wrong. We've had temperatures over 100 for over a week and the heat is overbearing when you're trying to cook. Luckily, my fauxbro, FireNips, recently moved to a house a few blocks away, annnnnd it just so happens to have air conditioning. When I asked him if he wanted to hang out and he suggested I come to his house and cook dinner, that's exactly what I did.

I don't regret a second of that wonderful evening for many reasons:

1. This dish happened
2. I hadn't spent QT with FireNips in over a week 
3. I got to play the cutest game of pool ever (keep scrolling)

 olive oil
1 large buncha kale, stemmed and chopped
1 red onion, diced
3 garlic cloves, minced
chili flakes, to taste
1 in ginger, minced
3 diced tomatoes
1 c peanut butter
2 tbsp maple syrup

1. Heat up some olive oil in a large pot and soften up your onion. When your onion gets tender, drop in the garlic, chili flakes, and ginger. Cook for a minute or so.
2. Add in the rest of the ingredients and cook to your liking. Serve over rice or quinoa. 

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