Sniffle Stew

Sniffle Stew:

1 pound chopped kale or collards
3 cups broth
1 can diced tomatoes
1/2 cup sunbutter, peanut butter or almond butter
1/4 cup diced uncrystallized ginger or 1 teaspoon minced ginger
1 generous tablespoon garam masala or curry powder
1 squeeze lemon
1 can garbanzo beans, drained and rinsed
salt and pepper to taste

Directions:

1) Steam or boil kale four to five minutes

2)  Simmer the broth, tomatoes, nut butter, ginger, kale and spices on low for 30 minutes to allow the flavors to meld, stirring occasionally

3) Add drained garbanzo beans.  Simmer a minute or two more, and add salt and pepper if desired.

NOTES:

* I used ruffle leaf kale.  I think you could substitute so many different vegetables in this dish.  I think collards might have an overpowering flavor for some.  I also added a few  miniature fingerling potatoes, chopped,  from Whole Foods.  Very tiny.

* I used vegetable broth.

*  I used almond butter

*  I used curry powder, from Whole Foods

*  I used peeled, grated ginger.

* I served this "stew" over basmati rice.

* I put a tiny bit of oil in a dutch oven, and I added a bit of the broth to sautee the kale and potatoes.  After about ten minutes, I added the can of diced tomatoes  (drained) and the can of garbanzo beans (drained).  Right behind that I added the curry powder, almond butter,  ginger and lemon juice (about a tablespoonful.)  I let the stew simmer for a good 30 minutes. I was worried about the heaping tablespoon of curry, but it was not overpowering.