Kale Stew
1 tbsp Vegetable oil
1 Large onion chopped
2 Garlic cloves chopped
1 Medium green bell pepper chopped
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
14 oz Low-sodium chicken broth
4 cups Water
1 lb Kale chopped
2 Medium carrots chopped
2 Medium white potatoes cut into cubes
Nonstick cooking spray
½ lb Turkey kielbasa sliced into thin rounds
To make this recipe vegan, use vegetable broth instead of chicken broth & tofu (optional) in place of turkey kielbasa.
1
In a large pot, heat oil over medium-high heat.
2
Sauté onion, garlic, and bell peppers until tender, about 5 minutes.
3
Add tomato sauce, tomato paste, chicken broth, water, kale, carrots, and potatoes. Cook on medium-high heat until potatoes are tender, about 45 minutes.
4
Spray a medium skillet with nonstick cooking spray. Sauté kielbasa until heated through, about 5 minutes.
5
Add turkey kielbasa to stew and cook for 15 minutes more. Serve while hot.
Nutrition Facts
10 servings
Serving size
1 1/2 cups
- Amount per serving
- Calories127
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 1g5%
- Sodium 596mg26%
- Total Carbohydrate 18g7%
- Dietary Fiber 3g11%
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
1 tbsp Vegetable oil
1 Large onion chopped
2 Garlic cloves chopped
1 Medium green bell pepper chopped
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
14 oz Low-sodium chicken broth
4 cups Water
1 lb Kale chopped
2 Medium carrots chopped
2 Medium white potatoes cut into cubes
Nonstick cooking spray
½ lb Turkey kielbasa sliced into thin rounds
To make this recipe vegan, use vegetable broth instead of chicken broth & tofu (optional) in place of turkey kielbasa.
