Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Chunky Vegetable Stew

Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.

Servings
SERVING

Ingredients

  • 1 medium-sized bunch kale
  • 2 tsp. olive oil
  • 4 cloves garlic, minced
  • 1 medium-sized red onion, chopped
  • 1 medium-sized red bell pepper, chopped
  • 3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
  • 1 1/2 cups dry vermouth
  • 1 6-oz. pkg. sliced white mushrooms
  • 1 medium-sized head cauliflower, cut into about 2-inch florets
  • 1 14.5-oz. can Mexican-style stewed tomatoes
  • 3 Tbs. chopped fresh thyme
  • 3 Tbs. nutritional yeast
  • 1 1/2 Tbs. cornstarch
  • 2 Tbs. cold water
  • 1 Tbs. tamari soy sauce
  • 1/4 tsp. lemon pepper

Preparation

  1. Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
  2. Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
  3. Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.

Nutrition Information

  • Serving Size SERVES 8
  • Calories 195
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 5 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 288 mg
  • Sugar Content 11 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g