KALE WITH BEANS AND POTATOES
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.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 287.3, Fat 6.8, SaturatedFat 0.7, Sodium 75.9, Carbohydrate 47.9, Fiber 11.6, Sugar 10.6, Protein 12.9
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