Sunday, March 11, 2012

Winter Kale Stew

A few weeks ago, Rob made up this delicious, healthy kale stew so we could use up our bounty of greens in the garden. Today we picked almost seven pounds of collards, so we used collards instead of kale in our enormous pot of stew.

Winter Kale Stew


Olive oil
1 large onion
4 to 6 cloves garlic
3 large potatoes
2 to 3 medium sweet potatoes
6 carrots (about 12 ounces)
Salt to taste
Cayenne pepper
12 ounces kale or collards (or mix of both)
2 cups water
1 can diced tomatoes
1 can tomato sauce
2 cups cooked lentils
1 can red kidney beans
4 bay leaves


Chop vegetables. In a large pot, saute onion and garlic in olive oil. Add potatoes, sweet potatoes, carrots, salt, and spices and sweat (covered) for 10 to 15 minutes. Add kale and collards. Sweat covered for an additional 10 minutes (or until the carrots and potatoes are tender). Add water, tomatoes, tomato sauce, lentils, kidney beans, and bay leaves. Cook covered on medium-low for an additional 10 to 15 minutes.

1 comment:

  1. This sounds of so delicious and full of goodness.