A hearty veg-intense stew.
Serves 4
Ingredients:
2 Tbsp. coconut oil, grapeseed oil or ghee
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 or 3 – 15 ounce cans white beans, drained
2 tomatoes, diced
1/2 cup organic low sodium vegetable broth or water
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.