Kale, Yellow Squash and Sweet Potato Stew
Kale is a sturdy member of the greens family with earthy flavored, elaborately ruffled leaves. As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest.
2/3 cup short or medium-grain brown rice, rinsed
1 tablespoon olive oil
1 medium-large red onion, chopped
2 cloves garlic, minced
6 to 8 ounce bunch kale
2 to 3 medium sweet potatoes, peeled and diced
1 (32-ounce) carton vegetable broth, or 4 cups water with 2 vegetable bouillon cubes
1 to 2 teaspoons minced fresh ginger
1 teaspoon dry mustard
2 small yellow summer squashes, diced
2 medium ripe tomatoes, diced
2 tablespoons balsamic vinegar, or to taste
Salt and freshly ground pepper to taste
- Bring 1 1/2 cups water to a boil in a small saucepan. Stir in the rice, then cover and simmer gently until done, about 35 minutes.
- Meanwhile, heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until softened, about 10 minutes.
- Trim away and discard the thick midribs from the kale leaves. Chop the kale into bite-sized pieces and rinse well in a colander. Add to the soup pot along with the sweet potatoes and cover with the stock. Add the ginger and mustard and stir well. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 10 minutes.
- Stir in the squash and tomatoes and simmer until the kale and sweet potato dice are tender, about 15 to 20 minutes. Mash enough of the sweet potato dice with the back of a wooden spoon to thicken the base.
- Season with balsamic vinegar, salt, and pepper. If time allows, let the stew stand for an hour or two before serving, then heat through as needed.
Makes 6 to 8 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.