I guess I don't need to extol the virtues of kale to a bunch of vegans. But in case you didn't know, kale is very good for you. I have had a bunch sitting in the crisper for a few days and have been wondering how to serve it in a way the kids would like (or at least not hate too much). This was the answer.INGREDIENTS
- 2 tbsp oil
- 2 onions, diced
- 2 garlic cloves, minced
- 1 medium bunch of kale
- 1 lb yukon gold potatoes, cubed (skins on)
- 1 can chickpeas, drained and rinsed
- 5 cups water
- 1/2 cup chicken-style broth powder
- salt and pepper to taste
- 1/4 cup flour
- 1/2 cup plain soy milk
METHOD
1. Heat oil in a large pot over med-hi heat. Add onions and garlic and saute for 5 mins, until onions are soft and translucent.
2. While onions are cooking, rinse kale, remove leaves from stems, and roughly chop. Add to pot with potatoes and cook for 1-2 mins, until it softens a little.
3. Add chickpeas, water, broth powder, and season with salt and pepper. Bring to bubbling, lower heat, cover, and simmer for 15-20 mins, until potatoes are cooked.
4. Mix flour into soy milk (I put them both in a container with a snug fitting lid and shake to blend) and add to pot. Bring to a bubbling so stew will thicken. Adjust seasonings to taste and serve.