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Tuesday, February 23, 2010

Aimee’s Vegetarian - Kale Stew recipe

Kale Stew

3 cups dried black-eyed peas
3 large tomatoes
1 bulb of garlic
1/4 cups extra virgin olive oil
4 bunches of kale leaves
4-6 cups water
optional chili powder to taste

Rinse and pre-soak black-eyed peas overnight or for 6 hours. Boil until
soft. (A pressure cooker cuts cooking time and energy use) Strain and
set aside.

Peel and chop garlic. Peel and dice tomatoes. Wash kale leaves. Strip
leaves from stem and tear into pieces around the size of the palm of your

In a large pot, heat olive oil on medium-low to medium heat. Make sure
temperature is low enough to prevent oil from smoking. Add garlic and
saute until golden brown. Add chili powder to taste if you like spicy
food. Add tomatoes and, once soft, add black-eyed peas, kale pieces and
water. Simmer with lid, stirring occasionally, until kale reaches desired

Serve over brown rice. As a main dish serves 4-6

Note: We often serve this with a side dish of seitan, a meat substitute made
from wheat gluten. We buy it pre-marinated, cut the cubes into slices,
and saute briefly on medium-low to medium heat with olive oil.


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