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Kale and White Bean Stew

October 1, 2013


Serves 4


2 Tbsp. coconut oil
1 bay leaf
2 cloves garlic, roughly chopped
1/4 tsp. crushed red pepper (optional)
1 small red onion, chopped
1 1/2 pounds kale (de-stemmed, rinsed, dried and julienned)
1/4 tsp. fresh ground black pepper
4 cups cooked white beans*
2 tomatoes, diced
1/2 cup organic low sodium vegetable broth
1/2 tsp. sea salt

Heat oil in large skillet over medium heat.  Add bay leaf, garlic, created red pepper and red onion.  Cook until onion begins to turn opaque, stirring frequently (about 4 minutes).  Add kale and pepper, cook another 2 minutes.  Add beans, tomatoes and stock.  Cover and cook until kale is wilted and cooked through, about 12-15 minutes.  Taste and season with up to 1/2 tsp. salt

Serve warm.

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