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 pepper

Directions:

1. 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.
2. Cook for 4 minutes, add vermouth or wine, mushrooms and cauliflower. Cook for 2 minutes.
3. Add kale and mix thoroughly. Add vegetable broth. Cook five minutes and reduce heat to low.
4. Chop stewed tomatoes coarsely in a food processor. Add tomatoes, thyme, and yeast to kale mixture.
5. 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