Tuesday, November 29, 2011

Quinny's Sri Lankan Kale with Black Beans and Sweet Potatoes

Amazing response to the last post on the hyper flavoring of processed food. I love it when we get all riled up! I've got another zinger ready to post, but before I did that I wanted to tell you about our dinner this evening.

It all stared with Susan Voisin of Fat Free Vegan's release of her Sri Lankan Kale recipe. My friend and Plant-strong buddy Quinn and I made it and liked it. A lot. But a few short weeks later, Quinn came prancing into my house talking about how she made some key additions to Susan's recipe and really hit it out of the ballpark.

And this is coming from a woman who, 5 years ago when I first met her, considered a bowl of cold cereal dinner and never cooked. Ever. At least that's the story she told.

Based on how she reworked this recipe, I think she was lying.

Holy mother of all good things. This is a keeper.

I decided to double the recipe, 'cause that's how I roll. My husband, daughter and I finished off the entire huge pot in one dinner.

Guess I'll have to make this again next week.

Quinny's Sri Lankan Kale with Black Beans and Sweet Potatoes
serves 2

Printable Recipe

1 med (red or white or yellow) onion, chopped
1-2 hot chili peppers, seeded and chopped OR hot chili flakes to taste
12 oz kale (or other greens), stems removed and thinly sliced
2 med-lg sweet potatoes, cut into approximately 1"cubes
1/4 tsp ground cumin
generous grating black pepper
1/2 cup shredded coconut (I used the partially defatted version)
1 can black beans, drained and rinsed
juice of 1 lime
salt to taste

In low sodium vegetable broth or water, saute onions and chili peppers/chili pepper flakes until soft. Add cumin and stir.
Add sweet potatoes and cook, stirring frequently, on med high heat until the potatoes begin to soften some, but not turn to mush, approximately 10 minutes.
Add kale and splash of broth, along with black pepper. Cover and cook, stirring occasionally, until kale is wilted but bright green, approx 5 minutes.
Add coconut, black beans, lime juice and about 1/4 cup of vegetable broth if mix is dry. Heat through. Add salt to taste. Serve immediately and wish you had made more.

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