Have I mentioned that I love Kale? It was not always so…
My First introduction to this thick, green, leafy vegetable was during my first pregnancy. A friend had given me a bunch of her old Fit Pregnancy magazines to look over. I found it to be filled with ads trying to sell me what I supposedly needed for pregnancy and beyond. My self esteem tanked as my pregnancy continued because I looked less and less like a pregnant super model as the days went on.
But hidden in those lifeless pages I found a gem. A little recipe tucked away where only the determined would find it. The title was “Pregnancy Stew” because it boasted to be high in fiber, calcium, protein, iron and folic acid.
I had never bought Kale before and had to ask the produce manager to point me in the right direction but I am so glad I made that extra effort. This stew has been a winter staple in my house for years and even my husband, who I assure you has never been pregnant, loves to fill up on it’s hardy goodness… especially if I add meat!
2 tsp olive oil
1 large onion – chopped
3 cloves of garlic – crushed or diced
3 to 4 large carrots – diced
4 stalks celery – chopped
1.5 tsp salt
Dash of cayenne pepper
Sate above ingredients for 5 min or until softened.
2 cups lentils (brown or green)
6 to 8 cups of chicken broth
2 (15 ounce) cans diced or stewed tomatoes
Cover and simmer for 20 to 30 min or until lentils are soft.
Add: 6 cups (or one large bunch) of Kale leaves –shredded or chopped
Heat on low for another 10 to 15 min or until kale is wilted.
Add more salt and pepper to taste and garnish with a drizzle of Balsamic Vinegar.
~For faster cooking and softer lentils, soak them in water for 1 to 6 hours before cooking.
~If you like a thicker stew, 6 cups of chicken broth will keep it thicker… more will make more of a soup consistency. I love to serve the thicker version with a dollop of cottage cheese on top for extra protein and it really does taste good that way. I make it thinner if I am going to add some leftover chicken, beef or sausage to it… my husband likes it that way.
~Don’t have chicken broth? Use vegetable broth or try this homemade bouillon recipe. from Sheri Graham.