But that’s not to say you can’t use this versatile vegetable in soups and stews, too. This easy, low-carb dish is the perfect way to combine fresh veggies, spicy flavors, and filling protein.
1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) cans diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 tablespoon olive oil
fresh ground black pepper
Wash kale under running water. Strip from tough stem, coarse chop and set aside.
In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic. Cook, stirring occasionally until the onion is transparent. Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
Adjust chicken stock as needed for desired consistency. Add salt and pepper to taste, remove bay leaf and serve
Servings: 10, approximately 1.5 cups each
Nutritional Info: Calories: 162, Fat: 4.8g, Carbs: 13, Protein: 11.7
GreenLite Units: 1.5P, 2C
Photo via Andrew Scrivani for The New York Times