Stewed Kale


Confession: I’ve thrown away a lot of spoiled greens in my adult life.

This recipe was a happy accident. It was born from a need to eat a bunch of kale before it went bad. I bought it with the best intentions. Put it in the fridge. Forgot about it. Oops. Anyway, I hurriedly threw a bunch of randomish stuff in a pan with my neglected kale and this happened. Now I eat it pretty regularly. 🙂


2 tablespoons cooking oil

1/2 cup chopped onions

3 mini sweet peppers

4-5 button mushrooms, sliced

1 can chickpeas, drained and rinsed

1 teaspoon minced garlic

4 cups raw kale, washed, stems removed, roughly chopped

1 can stewed tomatoes in their broth

1 tablespoon non-pareil capers

2 teaspoons of your favorite Italian seasoning (Rosa Maria by Dean Jacobs is my JAM.)

Salt and black pepper to taste


  • Add the oil to a large pan over medium to medium high heat.
  • When the oil is hot, add the onions and cook until translucent.
  • Add the peppers, cook until they start to soften.
  • Add the mushroom slices and continue cooking until the mushrooms, peppers and onions are lightly browned.
  • Add the chickpeas and garlic, cook 2 minutes.
  • Add the kale and cook until it starts to wilt (you won’t have much room in the pan until it does.)
  • Add the stewed tomatoes, capers and Italian seasoning, stir to combine.
  • Cover, reduce heat to medium low and simmer 10-15 minutes or until the kale is broken down to your liking.
  • Salt and pepper to taste.

Serve. Eat. You’re so healthy.

If I’m feeling carby I’ll eat this over some quinoa or brown rice, but it’s good by itself or as a side with some grilled chicken breast or broiled salmon.


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