Kale With Beans and Potatoes

Submitted by Anne Sainz

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 340.19 g kale, de-stemmed and chopped
• 1 large onion, chopped
• 1 large red pepper, chopped
• 473.18 ml carrots, chopped or 5 medium carrots
• 6 garlic cloves, minced
• 473.18 ml red potatoes, diced or 283.49 g red potatoes
• 118.29 ml water
• 411.06 g diced tomatoes
• 453.59 g can low-sodium black beans, drained and rinsed
• 453.59 g can low-sodium chickpeas, drained and rinsed
• 14.79 ml red wine vinegar
• 4.92 ml rosemary
• 78.78 ml raw sunflower seeds

directions

1. 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.
2. Prepare onion, pepper, carrots, garlic and potatoes. Combine with water and set aside.
3. Combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside.
4. 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.
5. Reduce heat and simmer 10-15 min or until vegetables are tender.
6. Add kale, cover and cook until kale is wilted.
7. Add beans, vinegar, rosemary and sunflower seeds. Stir until heated through.