Kale With Beans And Potatoes

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces kale, de-stemmed and chopped
• 1 large onion, chopped
• 1 large red pepper, chopped
• 2 cups carrots, chopped or 5 medium carrots
• 6 garlic cloves, minced
• 2 cups red potatoes, diced or 10 ounces red potatoes
• 1/2 cup water
• 1 (14 1/2 ounce) diced tomatoes
• 1 (16 ounce) can low-sodium black beans, drained and rinsed
• 1 (16 ounce) can low-sodium chickpeas, drained and rinsed
• 1 tablespoon red wine vinegar
• 1 teaspoon rosemary
• 1/3 cup raw sunflower seeds

Recipe

• 1 remove the center stem from the kale and discard. wash and chop kale leaves and set aside. if you don't know how to remove the stems from kale, google: remove kale stems.
• 2 prepare onion, pepper, carrots, garlic and potatoes. combine with water and set aside.
• 3 combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside.
• 4 coat large covered non-stick frying pan or dutch oven (at least 5 quarts) with oil. add onion, pepper, carrots, garlic, potatoes, tomatoes and water. bring to a boil, stirring frequently to prevent sticking or burning.
• 5 reduce heat and simmer 10-15 min or until vegetables are tender.
• 6 add kale, cover and cook until kale is wilted.
• 7 add beans, vinegar, rosemary and sunflower seeds. stir until heated through.