Prep 35 mins
Cook 25 mins
This is one of those recipes that has evolved over time. This version has been fine tuned to fit with our Nutritarian eating style. It's delicious by itself or served over whole grain rice. It pulls together fairly quickly so if you are going to serve it over rice, cook the rice early.
- 1 large onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 2 large carrots, sliced thin
- 8 ounces kale, de-stemmed and chopped
- 1 (6 ounce) can unsweetened pineapple juice
- 1 tablespoon reduced sodium soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1⁄4 cup raisins
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 1⁄2 teaspoon oil (to coat pan)
- 1⁄2 cup walnuts, chopped
- Chop onion, peppers and carrots and set aside.
- 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.
- Wisk together pineapple juice, soy sauce, cornstarch, and mustard in a large bowl. Add pineapple, raisins and chickpeas and combine well. Set aside.
- Coat large non-stick frying pan or dutch oven (at least 5 quarts) with oil.
- Add onion, peppers and carrots and cook over moderate heat, stirring frequently. Add small amounts of water as needed to prevent sticking. Cook until vegetables just start to soften, they should still be tender crisp.
- Add kale, cover and cook until wilted and soft.
- Add sauce mixture and stir until thickened.
- Cover and simmer over low heat until heated through.
- Add walnuts and mix well.
- Serve over whole grain rice of your choice if desired.