Prep 40 mins
Cook 30 mins
This recipe was inspired by a kale side dish recipe I got from a friend. It is a very colorful and flavorful dish. I modified it to be more in keeping with a Nutritarian eating style and added beans and sunflower seeds to make it into a main course. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and carrots and jarred garlic.
- 12 ounces kale, de-stemmed and chopped
- 1 large onion, chopped
- 1 large red pepper, chopped
- 2 cups carrots, chopped or 5 medium carrots
- 6 garlic cloves, minced
- 2 cups red potatoes, diced or 10 ounces red potatoes
- 1⁄2 cup water
- 1 (14 1/2 ounce) diced tomatoes
- 1 (16 ounce) can low-sodium black beans, drained and rinsed
- 1 (16 ounce) can low-sodium chickpeas, drained and rinsed
- 1 tablespoon red wine vinegar
- 1 teaspoon rosemary
- 1⁄3 cup raw sunflower seeds
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Prepare onion, pepper, carrots, garlic and potatoes. Combine with water and set aside.
- Combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onion, pepper, carrots, garlic, potatoes, tomatoes and water. Bring to a boil, stirring frequently to prevent sticking or burning.
- Reduce heat and simmer 10-15 min or until vegetables are tender.
- Add kale, cover and cook until kale is wilted.
- Add beans, vinegar, rosemary and sunflower seeds. Stir until heated through.