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Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
- Calories 195
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 288 mg
- Sugar Content 11 g