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You’ll be surprised how savory and satisfying this simple vegetable stew is. Serve with quinoa, millet, or steamed rice.

Makes 3-4 servings

1 large bunch of kale, preferably lacinato kale
3 tablespoons extra virgin olive oil
1 small leek (white and pale green), thinly sliced
3/4 – 1 cup vegetable or chicken broth
2 medium carrots, peeled and sliced into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1/2 inch cubes
Sea salt and freshly ground pepper

1. Strip the thick stems off the kale leaves. Cut the leaves crosswise into 1/4 inch strips.
2. In a large saucepan or flameproof caserole dish, heat the olive oil over medium heat. Add the leek and cook until softened, about 3 minutes.
3. Add the kale in 2 or 3 handfuls, stirring to wilt. Add the broth and bring to a boil.
4. Reduce the heat to low, add the carrots and potatoes, cover, and simmer until the potatoes are tender, about for 10 -15 minutes. Season with salt and pepper before serving.

From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.

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