Here’s a great way to work in your greens in an easy meal to put together. It can be served over any cooked grain or starchy vegetable like potatoes. It would even be good stuffed into an acorn squash! Below is a video demonstration of how to make this dish. The written recipe follows the video.
Enjoy!
Judi
Stir-Steamed Kale with Vegetables and Beans
Makes 5 (1 cup each) Main Dish Servings
1 cup vegetable broth
½ cup chopped onion
3 cloves garlic, chopped
1 cup diced carrot
2 tsp dried thyme
1 Tbsp dried parsley
1 tsp dried basil
6 cups chopped kale (about ½ pound)
1 cup chopped mushrooms, OR 1 (4 oz) jar of mushrooms, drained
1 cup cooked beans or peas of choice
1 (14.5 oz) can diced tomatoes
1 Tbsp red wine vinegar
Sesame seeds, optional garnish
5 cups (or more) hot cooked grain of choice (i.e. rice, quinoa, millet, polenta, couscous, etc. OR stuff it into an acorn squash instead of on top of a grain)
In a large pot, heat about 1/4 to 1/3 cup of the vegetable broth. Add chopped onion, garlic, carrots and herbs. Sauté about 3 to 5 minutes, until the onions and carrots start to soften. Add the kale, mushrooms, beans, and the rest of the vegetable broth. Stir to combine. Cover the pot and allow the vegetables to cook, stirring often, for about 13 to 15 minutes, until the vegetables are tender and most of the broth is gone. Stir in the tomatoes, and vinegar; allow everything to heat through for a minute or two. Remove from heat. Sprinkle with sesame seeds, if desired. Serve over a hot cooked grain (or grain product) of choice. If preferred, simply mix the grain in with the veggies and serve it all together. OR use this mixture as stuffing for an acorn squash. Enjoy!
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