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Asian Kale Stew




Source of Recipe


Courier-Post Taste section


List of Ingredients




2 tablespoons vegetable oil
1 onion, chopped (or 1 cup frozen, chopped onion)
1 teaspoon garlic, minced (about 2 cloves)
1 tablespoon sesame seeds
1 (10-ounce) bag prewashed kale
16 ounces Muir Glen fire-roasted crushed or diced tomatoes (or regular canned tomatoes)
16 to 19 ounces canned garbanzo beans (chickpeas), drained
1 tablespoon soy sauce
1 tablespoon peanut butter
1 teaspoon hot sauce, or to taste (optional)
Salt and pepper, to taste

Recipe



Heat vegetable oil in a wide, deep pan and add onions. Cook onions over medium-high (use high for frozen onions) heat until they are translucent, about 5 minutes (10 for frozen). Add garlic and sesame seeds and cook 5 minutes more. Add kale (chop it coarsely, if you like), tomatoes and garbanzo beans. Cook, covered, about 10 minutes. Add soy sauce, peanut butter, hot sauce if desired and salt and pepper to taste. Bring to a boil, then serve; or cook until the kale is done to your taste, adding water if desired for a soupier mixture. Serves 4.

Serve over cooked rice.