Feed Me: Sniffle Stew

 

I go through phases in cooking. Some days I make 3 – 4 meals at a time and other days I do nothing…. Well this was one of my 3 – 4 meal makings. I decided to try out two soups, butternut squash and apple soup and sniffle stew (kale and curry soup). Both were super easy and very healthy. I don’t have any pictures of the butternut squash/apple soup probably because I inhaled it immediately.

The sniffle stew had great spice and flavor. I recommend eating it with basamati rice and pairing it with a nice white wine. I will definitely be making this again. My husband loved it!Sniffle Stew

sniffle stew 2

Sniffle Stew
Yield: 5 servings
Calories per serving: 332

Ingredients:

1 pound chopped kale or collards
3 cups broth
1 can diced tomatoes
½ cup sunbutter, almond butter, or peanut butter
¼ cup diced uncrystallized ginger or 1 teaspoon minced ginger
1 generous tablespoon garam masala or curry powder
1 squeeze of 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 flavors to meld. Stir occasionally.
3) Add drained garbanzo beans. Simmer a minute or two more, and add salt and pepper as desired.

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