Winter Kale Stew
1/4 cup sunflower or other vegetable oil
1 medium yellow onion, diced
2 bay leaves
a few whole peppercorns and/or whole allspice
3 cloves garlic, minced
pinch dried herb blend (I use parsley, basil, tarragon and rosemary)
1 large russet potato, peeled and cubed
2 carrots, diced
1 celery rib, diced
2 to 3 cups vegetable broth
3 teaspoons soy sauce (I use a "splash")
2 dried thai bird peppers
1 bunch kale, de-stemmed and roughly chopped or shredded
1 cup cooked lentils
1 cup cooked chickpeas, kidney or white beans
1. To a stockpot over medium-high heat, add oil; heat until both the pot and oil are hot.
2. Add onion, bay leaf, and whole peppercorns; saute until onion is translucent. Add garlic and dried herb blend; saute for less than 1 minute. Add potato, carrot, and celery; cook 5 to 7 minutes, or longer for a little browning on the potatoes.
3. Stir in vegetable broth and soy sauce. Crumble the thai peppers into the broth (make sure to wash hands immediately after! You don't want thai bird pepper in your eyes!); bring to a boil, then lower heat to and simmer 10 to 15 minutes, or until the potatoes, carrots, and celery are soft.
4. Stir in kale; cover pot and simmer for 10 minutes, or until the kale is still bright green, but has softened. (Don't worry if the broth doesn't completely cover the kale, it will reduce in size.)
5. Stir in brown rice and legumes. Remove from heat. Enjoy with a hearty bread.
Source of recipe: I wrote this recipe