Kale & Black-Eyed Pea Stew

Makes 6-8 Servings

1 tablespoon coconut oil
2 cups white onions, diced (about 1 medium)
6 cloves garlic, minced
3 stalks celery, diced
1 red bell pepper, diced
1 tablespoon fresh oregano leaves, chopped
1/2 tablespoon fresh thyme leaves, chopped
1/4 teaspoon chipolte powder
1 tablespoon smoked paprika
3 cups vegetable broth
3 cups water
2 tablespoons wakame flakes, ground/crushed into fine pieces
3 cups cooked black-eyed peas
1 head kale, stems discarded and leaves chopped
1/2 lemon, juiced
fresh parsley, chopped, for garnish

In a large pot, melt the coconut oil over medium heat.  Add the onions and garlic and cook for 2 minutes, stirring occasionally.  Add the celery and bell pepper and cook for a few minutes loner.  Stir in the herbs and spices, cooking for about 30 seconds.  Add the vegetable broth, water, wakame flakes, and black-eyed peas.  Bring to a gentle simmer, and cook uncovered for 30 minutes, add more water if needed.  After the soup is cooked through, stir in the kale and keep over the heat for a minute longer - just enough to wilt the kale.  Add the lemon juice and turn off the heat.  Top with parsley and serve.

SUPERFOOD TIP:

Using smoked ingredients like chipotle powder and smoked paprika add an impressive depth of flavor to recipes without compromising nutrition through overcooking. 

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