Kale With Beans and Potatoes

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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