Meatless Monday: Spicy Kale with Yellow Pepper and Onions

Hope you all had a great St. Patrick’s Day! I made it outside for a few hours and judging by what I witnessed downtown, most of you were having a good time. While I didn’t enjoy any corned beef this year (still meatfree for Lent!), we did enjoy some green food – including a kale dish like this one.

As B has started eating more slow carbs, one of my challenges has been to find new and not boring bean/veggie/meat (or other protein) combos. B would be perfectly happy eating the same meals day in and day out. Me? Maybe for lunch, but half of the fun in eating is the cooking! And half the fun in cooking is trying new recipes. So, last week for dinner, we were debating on the bean/veggie/meat combo when I suggested cooking up some Kale with Peppers and Onions for our veggie. Not a kale fan, B was skeptical. As I was putting it together, B even made the comment that he expected the ratio of peppers and onions to kale to be a little higher than he was expecting (meaning – “You’re using too much kale!”). Plus, when I had made the Kale with Lentils and Sweet Potato recipe a few weeks ago, he wasn’t sure he liked the texture of the kale, but this was due mostly to the fact that I may have forgotten to remove the stem from many of the kale leaves. Whoops! I was determined to leave a better impression this time, so I included one of B’s favorite ingredients – Cholula sauce!

As we sat down to eat our meals, I ate in silence. I didn’t want to ask … but I was dying to know what B was thinking. After a few bites it was clear. It was a hit. “We should have this again,” B told me. YES!

spicy kale with yellow pepper and onion

 Spicy Kale with Peppers and Onions 

Here’s what you need:

  • 2 teaspoons olive oil
  • 1 medium yellow pepper, sliced 
  • 1 cup chopped yellow onion
  • 2 garlic cloves, chopped (if you like garlic a lot, feel free to make it 3)
  • 1 bunch of kale, stems removed, chopped / torn into small pieces (about 4 cups) 
  • 1 – 2 teaspoons red pepper flakes
  • 1 – 2 teaspoons Cholula sauce (depending on your taste for heat, use more or less) or your other favorite hot sauce
  • 1/3 cup vegetable broth

Here’s what you do:

  1. Heat the oil in a medium sized pot on medium heat.
  2. Dice the onion, yellow pepper and 2 cloves of garlic.  Add to pan and let soften.
  3. Tear kale from stem and chop or tear into bite size pieces. Remember to remove the stem! (This reminder is courtesy of B)
  4. Once onion and pepper are translucent, add the kale and vegetable broth. Feel free to add more garlic at this time too 🙂
  5. Add hot sauce and hot pepper flakes. Turn heat to medium-low, put lid on pot, and let simmer for about 10 minutes.
  6. After about 10 minutes, remove lid and turn heat down. Add more hot sauce if you like and cook until the liquid is absorbed  
  7. Enjoy!

I served mine with baked tofu and some black beans for a complete  Four-Hour Body friendly recipe.

spicy kale with peppers and onions

Saute the pepper, onion and garlic

spicy kale with peppers and onions

Chop/tear up the kale. Don’t forget to remove stem!

spicy kale with peppers and onions

Add chopped kale to translucent pepper and onion. Add hot sauce, hot pepper flakes, vegetable broth and more garlic if you want.

spicy kale with peppers and onions

All done! Check out how much the kale cooks down.

Enjoy! Here’s how I served mine:

SPICY KALE WITH yellow pepper & onion, baked tofu, avocado and black beans

Some questions to ponder:

  • Have you tried any slow carb diets or the Four-Hour Body? What’s your favorite meal combo?
  • Are there certain meals you have over and over again and never get tired of them?
  • What’s your favorite way to cook/eat kale?

Spicy Kale with Lentils and Sweet Potato

Looking for a filling and satisfying vegetarian dinner one night? Or a comforting vegetable side dish, perfect for this winter? Then this is for you! Again, B is a pretty serious meat eater, but he somehow agreed to try this (along with some chicken). I’m not sure how much he liked it, but I really enjoyed the dish. I got it from Eat Live Run and made a few modifications.

Spicy Kale with Lentils and Sweet Potato

 

Spicy Kale with Lentils and Sweet Potato (modified from Eat Live Run)

Here’s what you need:

  • 1/2 c diced onion
  • 2 stalks celery, diced
  • 2 serrano peppers, chopped finely
  • 6 baby carrots (or 2 large carrots), diced
  • 3 tbs olive oil
  • one bunch kale, chopped
  • 3 cloves garlic, chopped
  • 2 c chicken or vegetable broth
  • 1/2 c lentils (dry)
  • 1 tbsp dried rosemary
  • 2 tsp crushed red pepper

Here’s what you do: 

  1. Dice the onion, celery, serrano peppers and carrots. Chop up the sweet potato into 1/2 inch cubes.
  2. Heat the oil in a medium sized pot.
  3. Add the onion, celery, carrot, peppers and sweet potato and cook for about six minutes, until softened.
  4. While the onion, celery, peppers and potato cooks, dice the garlic and chop up the kale. When cooked, add the garlic and kale and continue cooking until kale wilts.
  5. Add the lentils, dried rosemary, cracked red pepper and broth (use vegetable broth if you want a vegetarian recipe). Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.
  6. Enjoy!
chopped veggies look so pretty don't they?

chopped veggies look so pretty don’t they?

Spicy Kale with Lentils and Sweet Potato