Peanut Butter Vegetable Stew

Another recipe from the Happy Herbivore Meal Plans!  I love how quick and easy most of the recipes in the meal plans are.  This one was extra yummy... not too surprising coming from a peanut butter addict :)

Serves 3-4.

Ingredients

• 2 cups low sodium vegetable broth
• 1 onion, diced
• 1 sweet potato, peeled (optional) and diced
• 1-inch piece fresh ginger, minced (about 1 tbsp)
• 4 garlic cloves, roughly chopped
• 2 tsp ground cumin
• ¼ tsp ground cinnamon (I think I added a lot more than this...)
• 1 tbsp tomato paste
• 1 zucchini, cut in half length-wise, then crosswise into half moons
• 1 small eggplant, diced
• 14.5 oz can diced tomatoes
• 4-6 tbsp peanut butter
• 1 green onion, sliced

Instructions

1. Line a medium pot with broth and add onion and sweet potato. Cook for a few minutes until the onions are translucent and softer.
2. Stir in ginger, garlic, cumin and cinnamon (stir for 30 seconds to combine, or until fragrant).
3. Add tomato paste and stir until combined.
4. Add zucchini and eggplant, plus salt and pepper. Cook 3 minutes, or until everything is softer, adding broth as necessary.
5. Add tomatoes, with juices, 1 cup broth and peanut butter. Stir to combine.
6. Simmer for 10-15 minutes, or until sweet potato is fork tender (and all vegetables are soft), stirring occasionally.
7. Serve over couscous or brown rice if desired. Garnish with green onion.

Veggie Biscuit Pot Pie

Another quick and delicious recipe that I found in a Happy Herbivore Meal Plan, also available on  page 159 of Everyday Happy Herbivore cookbook.  I'm pretty sure I added more Italian seasoning and nutritional yeast than the recipe calls for (I pretty much always use more seasoning / spices than the normal person!).  It turned out great!

Serve over biscuits.  I made Applesauce Biscuits, which is also posted on my blog here.

Serves 2

Ingredients 

• ½ tsp garlic powder, granulated
• 1 cup low sodium vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp cornstarch
• 2 tsp Italian seasoning
• 3 cups mixed vegetables (frozen)
• 2 tbsp nutritional yeast
• ½ tsp onion powder, granulated

Instructions 

1. Whisk cornstarch into broth until well combined.
2. Combine with all remaining ingredients in a medium saucepan and bring to a boil over medium heat. Allow sauce to thicken as desired.
3. Taste, adding more garlic or onion powder if desired. Also add salt and pepper to taste.
4. Pour over biscuits and serve.

Crockpot Sweet Potato Lentils

A friend posted this recipe on Facebook, originally from Pinch of Yum.  I will definitely be checking out that blog for other recipes ideas!!  This recipe was awesome and so easy.  You can eat it with Indian bread, tortillas, crackers, or just by itself.

Serves 6-8

Ingredients

 

3 large sweet potatoes, diced (about 6 cups)
3 cups vegetable broth
1 onion, minced
4 cloves garlic, minced
2 teaspoon each ground coriander, garam masala, and chili powder
1/2 teaspoon salt
1 1/2 cups uncooked red lentils (masoor dal)
1 can coconut milk
1 cup water

 

Instructions 

1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot.
2. Cook on high for about 3 hours, until vegetables are soft.
3. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
4. Stir in the coconut milk and as much water as needed to get the right consistency.

Sweet Potato and Black Bean Chili

This recipe was originally from EatingWell.com but I find that a lot of the recipes on that site could be improved upon so I made a few changes and it turned out great!  This is a perfect meal for a fall weekend and tastes fantastic leftover too :)

To note: one of the changes I made is to use SMOKED ground chipotle chile powder.  You can't find the smoked version as easily (I ordered it online) but the flavor that it adds to recipes is TOTALLY worth the extra effort!

2 servings, 2 cups each   
          

Ingredients

• 1 small onion, finely diced
• 1 small sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon smoked ground chipotle chile (I think I added about 3x this amount but I'm not normal!)
• 1/8 teaspoon salt, or to taste
• 1 1/3 cups water
• 1 15-ounce can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 teaspoons lime juice
• olive oil spray

Preparation

1. Spray olive oil in a large saucepan over medium-high heat.
2. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.
3. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.
5. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
6. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.

Mexican Chowder

 

This is one of my favorite dinners to make and it's so quick!  You can find it on page 112 of Everyday Happy Herbivore!  A few of the secret ingredients are yellow miso, nutritional yeast and for the corn, use Trader Joe's Frozen Roasted Corn.  The roasted aspect of the corn gives this a little extra flavor.  YUMMY!  Regarding things like yellow miso and nutritional yeast, you can find them at stores like Whole Foods but once you buy it, you'll have it for awhile and know where to find it next time.  Just got to build up the pantry!!

Serves 2-3

Ingredients

• 1 small sweet onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/4 cup nutritional yeast
• 1 cup non-dairy milk
• 2 tbsp ketchup
• 1 tbsp yellow miso
• 1 cup corn (I used frozen Roasted Corn)
• 1 cup canned black beans, drained and rinsed
• juice of 1 or more lime wedges
• salt and pepper, to taste
• corn chips (optional)
• chopped cilantro for garnish

Instructions

1. Line a large pot with a thin layer of water and bring to a boil.
2. Add onion and garlic and sauté until onion becomes translucent, about 2 minutes.
3. Add bell peppers and spices and reduce heat to medium, continuing to cook.
4. Meanwhile, whisk 1/4 cup of nutritional yeast with non-dairy milk and ketchup, then pour over bell peppers, stirring to combine everything.
5. Add miso, corn, and black beans and stir in.
6. Squeeze the juice out of a lime wedge and stir in.
7. Taste, adding more lime as desired plus salt and pepper to taste.
8. For a stronger cheese flavor, whisk 1 to 2 more tbsp of nutritional yeast.
9. Serve with corn chips.  You can garnish with chopped cilantro if desired.

To note: if the soup is too thick, add tomato sauce, vegetable broth or more non-dairy milk.

Chickpea Noodle Soup

I made this one day when I was feeling under the weather.  It was SO YUMMY and comforting as well.  The mushrooms and other veggies had a great consistency and added a lot of flavor.  Also, it comes together really quick!  I ended up freezing some and it tasted just as good after defrosting.

The recipe is posted online here.  I'll definitely be making this one again as the weather turns colder!

Ingredients

• 1 whole carrot, skinned
• 2 whole celery stalks, sliced
• 1 small onion, diced
• 10 whole cremini (brown) mushrooms
• 8 cups vegetable broth
• 1 tsp yellow miso paste
• 1 tsp low-sodium soy sauce
• 2 whole bay leaf
• 4 ounces whole wheat pasta, uncooked
• 15 ounces chickpeas, drained and rinsed

 

Instructions

1. Line a large soup pot with broth, about 1/4 cup.
2. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes.
3. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes.
4. Add remaining broth, bay leaves, miso and soy sauce.
5. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly).
6. Stir in chickpeas and taste test. Add more miso or salt if necessary or desired.
7. Allow soup to thoroughly heat the chickpeas. Fish out bay leaves and serve.

Gumbo and Jalapeno Cornbread

 

I have made this meal a few times now and it has turned out just as delicious!  The vegan Gumbo recipe is on page 108 of Everyday Happy Herbivore.  I also added vegan ground sausage (Lightlife brand) and seasoned it in a skillet with Cajun seasoning and other spices, before adding to the Gumbo.  I didn't break the sausage completely apart, instead leaving some larger chunks.  Then serve over brown rice.  This Gumbo is not the true authentic Louisiana version (my brother-in-law makes a killer version of that!) but this version is very healthy and such a treat!

 

The Jalapeno Cornbread recipe is on page 68 of Everyday Happy Herbivore.  I like to add more jalapeno than the recipe calls for but I have to remember my guests if I'm cooking for others because I like things WAY spicier than the average American :)

 

Enjoy!

 

Serves 4

 

NOLA Gumbo Ingredients

 

• 1/4 cup white whole-wheat flour
• 4 garlic gloves, minced
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 1 green bell pepper, seeded and diced
• 1 tbsp Cajun Seasoning
• 1 to 2 tbsp Tabasco (or other hot sauce)
• 1 14-oz can tomatoes, undrained
• 1 15-oz can kidney beans, drained and rinsed
• 2 cups vegetable broth
• pinch of dried oregano
• pinch of dried thyme
• pinch of dried basil
• package of vegan sausage (I used Lightlife ground sausage)- optional

 

NOLA Gumbo Instructions

 

1. Make sure the inside of a large pot is completely dry.
2. Toast flour over high heat, stirring frequently, until it darkens and smells toasty, taking care not to burn it.
3. Remove flour and set aside.
4. Line the pot with a thin layer of water and sautee garlic on high heat for a minute.
5. Add onion, celery and bell pepper, and continue to cook for 2 minutes, or until onion is translucent, the peppers are bright green, and most of the liquid has cooked off.
6. Turn off the heat and stir in flour to coat everything well.
7. Add Cajun Seasoning and hot sauce, stirring to coat; then add tomatoes with their juices, beans, and vegetable broth.
8. Add a pinch of oregano, thyme, and basil and stir to combine.
9. If adding vegan sausage, break in to smaller chunks, and sautee with spices as desired.  Add to gumbo.
10. Bring to a near-boil, cover, and reduce heat to low, simmering for a few minutes until everything is warm.
11. Taste, adding more Cajun Seasoning, hot sauce (or cayenne powder) to taste, plus salt if desired.

 

Jalapeno Cornbread Ingredients

 

• 1 cup cornmeal
• 1 cup whole-wheat pastry flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup non-dairy milk
• 1/4 cup unsweetened applesauce
• 1/4 cup agave nectar
• 2 tbsp raw sugar (optional)
• 1 cup yellow corn (fresh, frozen or canned)
• 1 tbsp minced jalapeno (I used at least 2x this)

 

Jalapeno Cornbread Instructions

 

1. Preheat over to 400F.
2. Whish cornmeal, flour, baking powder, and salt together in a large bowl.
3. Add nondairy milk, applesauce, agave nectar, and sugar on top.
4. With a spatula, stir a few times, then add corn and jalapeno.
5. Stir until just combined, then pour batter into a greased or nonstick 8 or 9-inch shallow pie dish, cast iron skillet or square casserole dish.
6. Bake for approx. 20 minutes, or until a toothpick inserted in the center comes out clean.

Happy Herbivore Meal Plan Favorites (10/31/12)

 

 

I decided to try the Happy Herbivore meal plans!  Basically you pay $5 for a 7-day meal plan that includes a schedule of 3 meals a day for a total of 1200 calories, the recipes, the nutritional information and a consolidated shopping list.  It is true to Happy Herbivore style (vegan, low-fat/fat-free eating)... which makes me happy :)

 

So far so good!  The plan has been helping me a lot because my schedule during the week is so crazy busy.  I went to the grocery store just once, with the shopping list.  I like knowing what I'm making for dinner and knowing that I already have all the ingredients. The recipes are very simple and pretty quick. I'm sure I'll try a few more involved recipes here and there as substitutes, but I think this meal plan will help me not get so bored with "eating the same thing every night out of the fridge."   I've been making my lunches the night before since some of them are a little more involved than putting things in baggies. But again, it's pretty quick and I do it as I'm making dinner so I'm only in the kitchen "once" each night. I alter a few things like add nutritional yeast to my salads to make sure I'm getting my B12 (and because I like it!), as well as eat some almonds and additional fruit throughout the day at work (as well as Shakeology).  I think I need more than 1200 calories a day, because I'm not trying to lose weight anymore, so I just add healthy snacks.  Also, to maintain enough energy for exercise, I like to eat a little more.  It's all about the quality of the things you put in your body!  I like that the meals are very flexible too... all the meals are similar amount of calories so you can move them around throughout the week.

 

Below are some of my favorites from my first week of the meal plan.  I think my ultimate favorite was the Yummus, so I had to have a separate blog entry for that one!  Enjoy :)

Breakfast

These breakfast recipes were fast and easy so I could make them before work during the week.

Pumpkin Oatmeal

serves 1

1/2 cup rolled oats (uncooked)
3/4 cup water
1/4 cup pure pumpkin (canned)
1/4 - 1/2 tsp pumpkin pie spice
2 tbsp raisins
1 tbsp pure maple syrup

Cook oats in water with raisins. You can add more water if you like your oatmeal to be more soupy. Once cooked, mix with pumpkin, pumpkin pie spice and raisins. Drizzle with maple syrup.

Per serving: 284 calories, 3g fat, 60.7g carbohydrates, 6.6g fiber, 25.1g sugars, 6.6g protein

 

Pumpkin Pie Smoothie

serves 1

1 banana (frozen)
1/4 cup pure pumpkin (canned)
1 tsp pumpkin pie spice
1/2 cup unsweetened almond milk
ground ginger
2 tsp pure maple syrup

Combine banana with pumpkin, pumpkin pie spice, almond milk, a dash of ground ginger, and maple syrup and blend until smooth, adding more almond milk as necessary to achieve a smoothie consistency. Taste, adding more maple if desired.

Per smoothie: 186 calories, 2.3g fat, 43g carbohydrates, 5.6g fiber, 24.5g sugars, 2.6g protein

 

 

Sweet Cinnamon Blueberries

serves 1

 

1 cup blueberries

1/2 tsp agave syrup

cinnamon, a few dashes

 

Add agave and cinnamon to blueberries and mix together.

 

 

Lunch or Dinner

 

These recipes were also pretty fast.  I would make them in the evening, and either pack it for lunch the next day or eat right away.

Creamy Chipotle Corn Soup

serves 1

 

8 oz corn (thawed, if frozen)- I used Trader Joe's Roasted Corn and it was delicious!
1/2 tsp chipotle powder

1/4 cup unsweetened almond milk

Combine half of corn, chipotle and almond milk in a blender and puree until mostly smooth. Add water as needed for a thinner consistency, if desired. Transfer to a saucepan, stir in remaining corn and warm over low heat.

Per serving: 183 calories, 0.6g fat, 44.1g carbohydrates, 2.7g fiber, 27.7g sugars, 3.2g protein

Creamy Carrot Soup

serves 2

1 lb carrots, peeled and sliced
1 small onion, diced
1/4 cup instant oats (uncooked)
1/2 cup unsweetened almond milk
1/2 tsp ground ginger
1/4 tsp allspice
salt & pepper to taste

In a medium saucepan, combine 2 cups of water, carrots, onion, and oats over high heat. Bring to a boil, then reduce heat to medium. Continue to cook, stirring frequently, until oats are cooked and carrots are fork-tender, about 5 minutes. Transfer to a blender, in batches if necessary, and combine with almond milk. Blend until smooth and creamy, adding an extra splash of almond milk if needed. Transfer back to saucepan and stir in ginger and allspice. Gently reheat and add salt and pepper.

Per serving: 147 calories, 1.6g fat, 31.0g carbohydrates, 7.8g fiber, 13.8g sugar, 4.8g protein

 

Chickpea Taco Salad

serves 1

1/2 recipe TACO CHICKPEAS (see below)
4 cups lettuce, chopped
1/4 cup corn (thawed, if using frozen)
1/3 cup salsa
3 green onions, sliced

1 corn tortilla, crisped

hot sauce

Crisp tortilla in an oven or toaster oven at 350F for a few minutes then crumble into broken chips to top the salad with. Combine chickpeas with lettuce, corn, salsa and green onion. Top with chips and drizzle with hot sauce as desired.

 

(Salad without taco chickpeas) 156 calories, 1.7g fat, 33.5g carbohydrates, 7.8g fiber, 9.7g sugars, 6.8g protein

 

Taco Chickpeas

serves 2

15 oz can chickpeas (canned), drained and rinsed
1 tbsp low sodium soy sauce
1 tsp lime or lemon juice
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp black pepper
1/4 tsp onion powder, granulated
1/4 tsp garlic powder, granulated
1/8 tsp cayenne pepper (optional)
1/4 tsp dried oregano

 

Preheat oven to 400F. Line a cookie sheet with parchment paper (or grease) and set aside. Rinse chickpeas under cold water in a colander. Shake to remove excess water but beans should still be lightly wet and not dry. Transfer to mixing bowl and mix with remaining ingredients, stirring to coat the chickpeas. Transfer chickpeas to cookie sheet and bake 20 to 40 minutes, until chickpeas are as crisp as desired. Store leftovers in an air-tight container in the fridge.

Per serving: 208 calories, 3.6g fat, 34g carbohydrates, 7.9g fiber, 1.6g sugars, 10.8g protein

 

Pepper Fajitas

serves 2

2 whole-wheat or brown-rice tortillas
2 bell peppers
1 onion
1 tbsp cornstarch
1 tbsp chili powder
1 tsp paprika
1/4 tsp onion powder, granulated
1/4 tsp garlic powder, granulated
1/4 tsp ground cumin

Cut bell peppers into 1/2 inch strips and set aside. Cut the onion into 1/4 inch strips and set aside. Whisk remaining ingredients except tortillas with 1/3 cup of water and set aside. Line a medium skillet with a thin layer of water. Add onions and peppers and cook over medium heat, adding water as necessary, until the peppers are cooked but still crisp and no additional water remains, about 3 to 5 minutes. Rewhisk spice mixture and pour over peppers and onions. Allow the mixture to slightly thicken for 1 to 2 minutes, then stir to combine so peppers and onions are evenly coated. Spoon peppers and onions into tortilla shells and serve.

Per serving (without tortillas): 101 calories, 1.1g fat, 20.6g carbohydrates, 4.1g fiber, 4g sugars, 3.3g protein

Pumpkin Black Bean Chili

This chili was Tracy's idea, so for the eve of her first half marathon, I decided to make it for her!  It was super yummy :)  The pumpkin gives the chili a creamy consistency that I really enjoyed and the paprika is the the perfect spice to compliment the flavors.  You can get creative with whatever beans or veggies you want to put in here too!  I found a recipe online that suggested using dark beer, instead of vegetable broth.  I think I may try that sometime (I just decided against it since we were going for extreme clean eating that night)!

Fueled  by the chili and a variety of other natural highs, Tracy ran her ass off and we had a lot of fun :) 

Ingredients

• 1 onion, diced
• 3 cloves of garlic, minced
• 4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)
• 1 cup yellow squash, chopped
• 2 cups fresh pumpkin puree (or 1-15 oz can)
• 2-15 oz cans or 1-28 oz can fire-roasted diced tomatoes, with liquid
• 1-2 cups low-sodium vegetable broth, divided (or try dark beer!)
• 1-1/2 tbsp smoked paprika
• 3 tsp chili powder
• 1-1/2 tsp dried oregano
• 1 tsp dried sage
• 1 tsp cayenne pepper

Instructions

Serves 4.

1. Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes, or until translucent.
2. Add garlic and squash and saute for an additional 2-3 minutes, until fragrant.
3. Add spices and stir to coat the onions and squash, saute for 1-2 minutes, stirring constantly.
4. Pour in 1 cup vegetable broth (or beer) and allow to simmer for about 2 minutes.  If too thick, add additional cup of vegetable broth (or beer).
5. Add the remaining ingredients and bring to a boil.
6. Lower heat and cover, simmer for 30-45 minutes stirring occasionally.
7. Season with salt and pepper to taste, and serve.

Chana Palak Masala (Indian Spinach-Chickpea Stew)

Last year was one of transition for me and I spent most of the year living in Minneapolis.  While there, I made a few friends who are originally from India, one of whom cooks beautifully :)  I then got to spend a month in India for business and that solidified my obsession with Indian food.  Small problem was that I came back from India with a few extra pounds!  Traditionally prepared, most Indian food is heavy on oil and cream.  However, many of the dishes are vegetarian and can be easily adjusted to make healthy and still incredibly delicious!  It's the spices that I especially love and I'm on a quest to learn more and more Indian recipes :)  Luckily Happy Herbivore and I think alike so I borrowed this one from her.  I guess you could say I'm obsessed with Indian food AND with Happy Herbivore :)  I'm good with that!

I've made this twice so far.  The first time I left the spinach pieces too big, which made it a little awkward to eat.  The second time I chopped the spinach in my food processor and I really liked the consistency of the stew this way!  We ate it with corn tortillas since I did not have Indian bread.  I recently found a recipe for whole-wheat roti though so it's only a matter of time until you see that recipe here too I'm sure :)

Ingredients

• 1 small onion, diced
• 2 whole garlic cloves, minced
• 12 ounces peeled whole tomatoes (canned, low-sodium)
• 15 ounces chickpeas, drained and rinsed
• 12 ounces chopped spinach, fresh
• 1 cup vegetable broth
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp mild curry powder
• ½ tsp turmeric
• ¼ tsp ground ginger
• a dash of red pepper flakes
• 1 tsp lemon juice (optional)
• 1 tsp garam masala

 

Instructions

Serves 2-4

1. Dice onions and mince garlic, set aside.
2. Chop spinach to desirable size (I put mine in the food processor and pulsed it about 5 times to get a finely chopped size).
3. In a large pot, saute onions and garlic in 1/4 cup of water.
4. Once onions are translucent, add spinach, chickpeas, tomatoes with their juices and broth. Cover and cook over medium heat until spinach cooks down and is deep green.
5. Uncover and break tomatoes apart using a spatula or spoon.
6. Add all spices except garam masala, also add lemon juice if using. Cover and cook for 3 minutes.
7. Add 1/2 garam masala and cook for 2 more minutes more.
8. Taste, adding additional garam masala if desired plus salt and pepper if needed.
9. Turn heat off and allow to sit for 5 minutes. Serve with whole wheat roti, naan or tortillas.

Spiced Sweet Potato & Kale Soup

Fall is here!  There is a slight chill in the air that makes me want to eat hearty soup and cuddle up to keep warm.  I was really excited to try making soup for the first time and it turned out AMAZING.  Of course I consulted Happy Herbivore for ideas and found this one that looked delicious.  The only change I made was using sweet potatoes instead of yams because I did not find fresh yams at the store.   When researching soup recipes I noticed how involved some of them looked and the thing I love about this recipe is how easy and fast it was!  I made Green Goblin Muffins to complete the meal and we just had the best Friday night in :-)

Ingredients

• 1 whole red onion, medium
• 4 cups vegetable broth (low-sodium)
• 2 whole sweet potatoes, peeled & diced
• 10 cups kale, chopped
• 4 tsp chili powder (adjust down if you don't want too spicy)
• 2 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 tsp mild curry powder
• 2 tbsp yellow miso paste (I found this at local Asian grocery store but I think Whole Foods also has it)
• 1/2 tsp cinnamon

Instructions

1. Slice red onion into thin slices.
2. Line a medium pot with 1/2 cup of water and cook onions over high heat until translucent, about 3 minutes.
3. Add broth, sweet potatoes, 1-1/2 cups water and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes.
4. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes.
5. Set aside for 5-10 minutes, allowing flavors to merge.
6. Serves 4-6.