Kale With Tomato

Rich in brown rice with lots of B vitamins and fiber, this dish is a hearty and warm dish that helps make tasty use of kale, a green some people find hard to cook. Nutritional yeast is high in B-12 and has a slight cheesy taste.

Ingredients:

• 1/2 pound kale
• 1 teaspoon sea salt
• 1 cup vegetable broth
• 1/2 cup chopped tomatoes
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup + 2 tablespoon brown or wild rice
• 2 tablespoon nutritional yeast

Steps/Methods:

1. Wash kale and cut off stems below the leaves.
2. Fill a large pot halfway with water. Add 1 tsp. of salt. Bring water to a boil.
3. Blanch the kale for 5-8 minutes, until tender. Drain and chop.
4. Combine the broth and tomatoes in a saucepan. Bring the mixture to a boil. Reduce temperature to a low simmer.
5. Saut the onion and garlic in a medium-size saucepan. Stir in the rice.
6. Add about 1 cup of the hot broth and cook at a low boil (but not as low as a simmer), uncovered, stirring frequently until the liquid is almost all absorbed.
7. Add half of the remaining broth and repeat the procedure.
8. Pour in the last half of the broth and cook until the rice is tender.
9. Add the nutritional yeast and kale. Serve warm.

Additional Tips:

• 1/2 pound kale
• 1 teaspoon sea salt
• 1 cup vegetable broth
• 1/2 cup chopped tomatoes
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup + 2 tablespoon brown or wild rice
• 2 tablespoon nutritional yeast