So wha had happened was….I won’t eat kale, and my friend Danielle, who is crazy, and on The Clean Program bet she could make me kale that I would eat. I have had all kinds of kale, and I have hated them all. So when she brought me some incredible stew to me at work for lunch last week, and I LOVED it and she told me everything green was kale, I made her come over to my house and teach me to make this amazingly delicious veggie stew with the 3 different kinds of kale I got in my CSA… baby kale, purple kale and dinosaur kale. This is another one of those lovely little recipes that you can sub in whatever makes you happy, so I could use a ton of my CSA veggies, and add my favorite stuff. Plus its a super healthy One-Pot Wonder to keep you warm and healthy in winter.
Serves- As a meal, probably 6 massive portions, as a big healthy side, 10.
Nutrition – SUCCESS! It doesn’t get much better than this.
2 cups baby kale*, large stems removed and roughly chopped
1 cup purple kale*, large stems removed and roughly chopped
1 cup dinosaur kale*, large stems removed and roughly chopped
2 parsnips, cut in to chunks
2 large carrots*, cut in to chunks
1 butternut squash, cut in to chunks
3 cups shiitake mushrooms, roughly chopped
1 package enoki/gold/king mushrooms (MY FAVORITE!),. cut into thirds or left whole for a noodle-y effect!
1 container Mushroom broth (if you are on The Clean Program or a similar cleanse, make sure that your broth is tomato-less.
1 can kidney beans
1 can garbanzo beans
2 cloves garlic, minced
1 1/2 tsp paprika
1 1/2 tsp ground coriander
1 TB onion powder or minced onions
1 1/2 tsp cumin
1 TB honey
1 TB dijon mustard
8-10 springs thyme, stripped
a splash of good quality olive oil
Heat your oil in a stock pot and cook your garlic for a few minutes, then add the mushrooms and sautee for a few minutes. Add the carrot and parsnips, and any other root vegetables you are using. These will need to cook for awhile, around 15 minutes, so go ahead and add your stock and heat to boiling, then reduce to medium and add your seasonings, honey and mustard. At this point you can add your squash cubes and kale. Cook 10 more minutes, stirring, then add your beans. Let everything get nice and hot, and then serve. (with nice crusty bread if you, like me, are NOT on a cleanse!)
It is so warm and filling and healthy and delicious, and I am so happy to have tried both a flavor profile I wouldn’t have done on my own as well as found something to do with all my CSA kale besides juicing it. I cant wait to make more versions of this to get me through winter!