Incredible Kale Stirfry
2 red potatoes
1 tablespoon olive oil
4 cloves garlic, diced
2 carrots, chopped
2 tablespoons water
1 bunch kale (preferably "dino" variety), chopped into 1/2" width pieces
1 bunch chard, chopped into 1/2" width pieces
3 tablespoons nutritional yeast
2 tablespoons vegan butter (I use Earth Balance)
1 tablespoon apple cider vinegar
1 tablespoon tamari or liquid Bragg's
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/2 teaspoon italian seasoning
crushed red pepper flakes, to taste
1. Before chopping the potatoes, throw them in the microwave for 4 minutes. While those are going, heat olive oil at medium low heat in a stockpot.
2. Add garlic and let simmer a few minutes, then add the carrots along with the water to help steam them. Cover the pot for about 3 to 5 minutes, stirring occasionally.
3. Add the potatoes, kale, and chard. Allow the kale and chard to cook down a bit by covering the pot once again for a few minutes.
4. Add the remaining ingredients. Mix well, cover, and continue cooking on low heat for about 5 more minutes, stirring occasionally. Do not cook the veggies too vigorously! Check the carrots and potatoes to make sure they are tender but still have some nice solid consistency. The kale and chard should turn out like cooked spinach.
Source of recipe: I wrote this recipe.