This meatless kale stew is subtly addictive. Substitute collards for kale or mix them, if you like. Beet greens, broccoli leaves and Brussels sprout leaves have also been used in this dish. Radish greens could also be used.
Ingredients
- 2 bunches kale or collards, or a mix (about 1¼ pounds)
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 3 or 4 tablespoons peanut butter
- 1 can full-fat coconut milk (13.5 ounces or so)
- 14 ounces canned fire-roasted chopped tomatoes (or regular chopped tomatoes)
- 1⅔ cups cooked garbanzo beans (canned works), drained
- 2 to 3 tablespoons soy sauce
- 1 teaspoon hot sauce, or to taste
- 1 teaspoon salt
Preparation
• Wash greens and remove stems. Slice leaves in ribbons. Chop onion.
• Heat vegetable oil in a wide, heavy pan with high sides. Add vegetable oil and onions and cook over medium-high heat, stirring often, about 10 minutes. Onions should be soft and reduced in size.
• Add the peanut butter and stir to soften, then add coconut milk, kale and remaining ingredients and stir to combine. Bring to a low boil. Cover, lower heat and let simmer for 30 minutes or until kale is tender. Taste and add more salt or hot sauce, as desired. Serve over hot cooked brown rice, grits or polenta.
