Monday, October 8, 2012

Spicy Kale (vegan, gluten-free)

This is a regular on our dinner table. It's delicious, filling, and the leftovers reheat very well. We serve it with steaming hot basmati rice.

2 tsp coconut oil
1 red onion, diced
2 tomatoes, chopped
2 bunches of green kale, chopped (de-rib if you prefer)
1/2 cup water
2 tbs lemon juice
pinch of cayenne pepper (optional)
sea salt & fresh ground black pepper to taste

Heat coconut oil over medium heat. Add onion and cook until onions begin to turn translucent, about 5 minutes. Add tomatoes, cooking until tomatoes are soft and juices have released. Add the kale, water, lemon juice and cayenne, cover and cook until kale is soft and flavors have melded well, about 10-15 minutes. Serve alone or with rice.

Recipe by John Arms

*gluten-free, soy-free

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