Wednesday, July 14, 2010
*I used a large slow cooker - 7 qt. You can half the recipe if you have a smaller one. You can also make this on the stove and reduce the liquid by 2 cups.
8 cups of chopped kale (stems removed)
2 15 oz. cans of white beans, drained and rinsed (or any beans you prefer)
4 cloves of garlic, minced
1 1/2 large onions, diced
4 yukon gold potatoes, cut into large chunks
6 cups of water mixed with 1 tbsp. Better Than Bouillon Veg. Base*
2 tbsp. balsamic vinegar (more or less - whatever you prefer)
Extra virgin olive oil
Sea salt, to taste
*You can use plain water or any vegan bouillon you have
Turn slow cooker on high and add in olive oil, red onion and garlic. Let cook for a few minutes and then add in the potatoes and mix. Add sea salt, then beans, kale, water mixture, balsamic vinegar and give a gentle stir. Cover and continue cooking until potatoes and kale are tender. I had mine on high for 4 hours and low for 1 hour. If you'll be gone all day then I would put it on low for 6-8 hours. Enjoy!