Difficulty Level: Easy
My son used to complain that when he went to his girlfriend's house for dinner they always ate kale. He insisted that she and her roommates bought it by the ton and that's all they ate. There's a good reason for that. Kale is a pretty economical vegetable and it's really good for you. The kale cost me about $2.00, the red pepper I got on sale for $0.89 a pound so it was about $0.20, the potato was from a basket that I bought for $3.00 so it was probably about $0.20 and the coconut milk was about $1.50. I didn't have a sweet potato, so I used some carrots from the farmers' market and they were about $0.30. So that meal for four cost less than $5.00 for the major ingredients.
I've done all kinds of things with kale and I find that it works very well in a one pot kind of stew. You could certainly make this recipe with any green leafy vegetable such as swiss chard or spinach, but the kale holds it's shape nicely and doesn't break down the same way as something like spinach would. If you do use spinach or chard, then add it just at the end of the cooking process and allow it to wilt into the stew. The kale takes a bit more cooking than that. I used peacock kale that I got at the farmers' market and I let it cook for about twenty minutes and it was still a bit crunchy. I served this over rice for a complete meal.
|3 tbsp||olive oil|
|2 cups||diced onion|
|1||medium sweet potato, cut into 2" pieces|
|1||yukon gold potato, cut into 2" pieces|
|1/2||red bell pepper, cut into 1/2" dice|
|4||cloves garlic, minced|
|1 tbsp||ginger, minced|
|1 tsp||ground coriander|
|1/4 tsp||cayenne pepper|
|2 cups||sliced fresh kale leaves|