Saute 1 c. chopped onions and 2 cloves minced garlic in 1 tbs. oil stirring frequently, until onions are slightly browned. Add 20 oz. undrained crushed pineapple and bring to simmer. Stir in 4 c. kale or Swiss Chard sliced into 1" strips (chard stems should be cut up separately into 1/2" pieces and sauted with the onions). Simmer for about 5 min until just tender. Mix in 1/2 c. peanut butter, 1 tbs. tabasco or other hot pepper sauce (or add 1/2 tsp. minced hot pepper with onions), 1/2 c. chopped cilantro, and simmer 5 min. Add salt to taste and serve.