Kale is a delicious, hearty green vegetable that is easy to grow in most gardens and will overwinter so that you can have fresh kale all winter long! This tasty vegetable is extremely high in iron, vitamin C and many antioxidants. Try this delicious recipe to cook up some of your kale, whether you pick it from the garden or grab a bunch from your local market.

Smoky Black Eyed Pea and Kale StewSoup recipe

1 tbsp coconut oil
2 cups diced red onions
6 cloves garlic, minced
1 red bell pepper, diced
1 tsp dried oregano
1/2 tsp dried thyme
2 cups mushrooms, coarsely chopped
1/4 tsp chili powder
1 tsp smoked sweet paprika
3 cups vegetable or chicken broth
3 cups water
3 cups soaked black-eyed peas
1 small bunch of kale, stemmed and thinly sliced
Juice of 1/2 lemon
5 drops liquid smoke, or to taste
Parsley or cilantro for garnish, omitted

1. In a large soup pot, melt the coconut oil over medium heat. Add the onions and sauté until softened, around 5 minutes. Sprinkle with some salt. Add the garlic and cook for a further 1-2 minutes, until it is fragrant. Stir in the red pepper, oregano and thyme, stirring well to coat. Add the mushrooms, chili powder and smoked paprika, stirring until well coated. Sauté for another 10 minutes until the mushrooms are softened and cooked through.

2. Add the broth, water, and beans and simmer for 30-45 minutes, until the beans are tender.

3. Stir in the kale and continue to simmer for 1-2 minutes, until the kale has slightly wilted and turned a brilliant green. Add the lemon juice, liquid smoke, season with salt and pepper and garnish with parsley/cilantro.

Serves 4.

Recipe from tastespace.com