My garden is producing large amounts of kale and some zucchini. When my daughters were visiting, my botanist daughter, a fabulous gardener, said to check under the zucchini leaves for huge zucchinis. I followed her instructions and found a huge zucchini.
In addition, my cousin brought me a lot of zucchini when she visited recently, so I developed this recipe. It doesn't take a lot of time to prepare and it makes six to eight servings so you can have a meal or more ahead.
The stew is great with biscuits, whole wheat crackers, or whole wheat bread.
Give it a try. It’s healthy.
Black bean, kale, and zucchini stew
Ingredients
½ lb. carrots, diced
3 medium zucchini, diced
4 cups kale, stems removed, chopped, firmly packed
3 cloves of garlic, chopped
1 (15-ounce) can black beans
4 cups vegetable stock
2 teaspoons dried oregano
2 teaspoons fresh thyme, chopped
Preparation method
- Bring the vegetable broth to a boil in a large pot. Add the carrots, return the broth to a boil, and simmer for 10-15 minutes.
- Add the zucchini and simmer an additional 5 minutes.
- Add the kale, black beans, oregano, and thyme. You can also add red pepper flakes if you like them. If you like firm teriyaki tofu, you can add it here. Summer an additional 2 minutes.
- Add salt and pepper to taste.
- Serve with bread, breadsticks, or crackers.
- Makes 6-8 servings.
I hope you like all this veggie goodness.
