Chunky Vegetable Stew
Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.
Ingredients
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1 medium-sized bunch kale
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2 teaspoons olive oil
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4 cloves garlic, minced
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1 medium-sized red onion, chopped
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1 medium-sized red bell pepper, chopped
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3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
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1 1/2 cups dry vermouth
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1 6-ounce package sliced white mushrooms
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1 medium-sized head cauliflower, cut into about 2-inch florets
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1 14.5-ounce can Mexican-style stewed tomatoes
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3 tablespoons chopped fresh thyme
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3 tablespoons nutritional yeast
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1 1/2 tablespoons cornstarch
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2 tablespoons cold water
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1 tablespoon tamari soy sauce
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1/4 teaspoon lemon pepper
Directions
1.
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
2.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, saute for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
3.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
Nutrition information
Calories 195, Total Fat 2 g, Sodium 288 mg, Carbohydrate 32 g, Fiber 5 g, Protein 5 g, Sugars 11 g
Percent Daily Values are based on a 2,000 calorie diet
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