This serves 8, so you might want to make a smaller batch. Also, the kale reduces dramatically when it's cooked, so what looks like a lot turns out to be not so much.
Ingredients:
1 medium sized bunch of kale
2 tsp. olive oil
4 cloves garlic, minced
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 medium unpeeled russet potatoes cut into 1/2 inch pieces
1 1/2 cups dry vermouth, or dry white wine
3/4 cup vegetable broth
6 ounces white mushrooms, sliced
1 medium head cauliflower, cut into 2 inch florets
1 15 ounce can stewed tomatoes (Mexican style if available)
3 TBS chopped fresh thyme
3 TBS nutritional yeast (found at bulk food section of Down To Earth)
1 1/2 TBS cornstarch
2 TBS cold water
1 TBS soy sauce
1/4 tsp pepperDirections:
- Strip kale leaves from stalks, and rinse well, then set aside. Heat oil in a large pan, add garlic, onions and peppers. Saute for 2 minutes, then add potatoes.
- Cook for 4 minutes, add vermouth or wine, mushrooms and cauliflower. Cook for 2 minutes.
- Add kale and mix thoroughly. Add vegetable broth. Cook five minutes and reduce heat to low.
- Chop stewed tomatoes coarsely in a food processor. Add tomatoes, thyme, and yeast to kale mixture.
- Combine cornstarch with water in a small bowl, and stir in with soy sauce and pepper. Cook for 5 minutes, stirring occasionally.
Per serving: 195 Cal; 5 g protein; 2 g total fat (0 sat fat) 32 g carb; 0 mg chol; 288 mg sod; 5 g fiber
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