Kale, Garlic & White Beans

If you don't like greens, try them this way. They might surprise you.

2 bunches kale, any type, carefully washed
1-2 cloves garlic, minced
2-3 T olive oil
salt
1, 14 oz. can small white beans, drained and rinsed

Remove the stems from the kale and coarsely chop. Saute garlic in olive oil over medium heat in a large skillet with high sides (I use my dutch oven) and add the kale and salt to taste. Stir well to ensure the garlic doesn't stick to the bottom of the pan.

After the kale has wilted, turn heat down and add a bit of water if necessary. Cover and let steam for 10-20 minutes depending on type of kale. I used Lacinato kale tonight and it takes longer to cook than most other varieties. Add small amounts of water if necessary so kale doesn't stick to pan.

Add the beans, stir, cover, and heat until beans are warm. Serve immediately.

Mashed sweet potatoes and multi-grain bread make excellent side dishes.

Chickpeas & Rice

It's been a long time, and who knows when I might post another simple supper, but this is one of my favorites, a vegan variation on Jeanne Lemlin's Rice with Chickpeas, Herbs, and Sun-dried Tomatoes (Quick Vegetarian Pleasures).

It has 4 ingredients--

rice, chickpeas, parsley, and sundried tomatoes--but it tastes way more sophisticated than that.

1/2 cup dried tomatoes

1 bunch flat-leaf parsley, washed, stems removed, and leaves minced

1, 15 oz. can chickpeas, drained and rinsed

2 1/2 to 3 cups cooked brown rice rice, cooled

olive oil

salt & pepper

Soak the tomatoes in approx. 1/2 cup of boiling water. While tomatoes are soaking, prepare the chickpeas and parsley and set aside. When tomatoes are softened, drain, reserving water, and chop.

Heat enough olive oil to cover bottom of non-stick skillet. When oil is heated, add chickpeas, parsley, and tomatoes,

sauteing for a few minutes.

Add rice, reserved water from soaking tomatoes, salt, and pepper to taste. Stir well and heat over medium heat until rice is hot, 8-10 minutes, then enjoy with your favorite steamed vegetable.

Groundnut Stew

A variation on groundnut stew—because we bought a pound of fresh spinach at Costco and I'm putting it in everything.

Groundnut Stew
serves 4-6

1 1/2 cups brown rice
1 tablespoon olive oil
1 onion, diced
1/2 teaspoon nutmeg
1 teaspoon chili powder
1/4 teaspoon cayenne
2 medium sweet potatoes or yams, peeled and diced
1, 14.5 ounce can diced tomatoes
1 quart vegetable or chicken broth
2 cloves garlic, pressed
1 teaspoon chili garlic sauce
1 cup pre-cooked chicken, diced (optional)
1/2-3/4 cup peanut butter
salt, to taste
6 ounces fresh baby spinach

Bring rice and 2 1/4 cups water to a boil in a medium saucepan covered with tight fitting lid. Once the water boils, reduce heat to low and cook, without lifting lid, for 45 minutes. After 45 minutes, turn off heat and let rice sit until ready to use.

While rice is cooking, heat the olive oil over medium heat in a large pan. Add onions and saute until onions begin to turn translucent. Add nutmeg, chili powder, and cayenne and continue to saute. Add sweet potatoes and stir to coat thoroughly with spices and onions. Stir in tomatoes, broth, garlic, and chili garlic sauce. Cover and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender. Stir in chicken (if using). Once the chicken is hot (about 5 minutes), stir in the peanut butter. This will thicken the stew. Taste and adjust seasonings as necessary.

To serve, place a scoop of rice in the bottom of a bowl. Cover rice with 1 ounce spinach and ladle the stew on top.

Note: This is another completely adjustable dish. So you don't want to deal with rice or spinach tonight? Just ladle the soup into a bowl and dig in. No pre-cooked chicken in your house? Leave it out and go vegan. Add more veggies (pimento, red pepper, cabbage, carrot). Or substitute chopped peanuts for the peanut butter (in which case, you'll likely want to puree some of the soup to thicken it).