Crispy Garlic Kale with Chorizo and Beans
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 254.0
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 433.5 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 9.6 g
- Protein: 14.8 g
IntroductionSoy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!
Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!
1 tablespoon olive oil
6 small cloves garlic, sliced thin
2 links soy chorizo
1 cup homemade vegetable stock
2 bags Fresh Express Baby Kale Mix
1 14.5-ounce can Great Northern beans, drained and rinsed
1/2 teaspoon red pepper flakes
When buying kale look for dark leaves and avoid kale that has yellow or brown patches.
Soy sausage is fully cooked. We're sauteing it to add color and flavor. (You could use regular chorizo in this recipe, but I recommend using half as much to cut sodium and cholesterol.)
Serve with crusty whole-grain bread for a quick, hearty vegan supper.
Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, remove from the pan with a slotted spoon. Add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.
Just before serving, add the garlic and sausage back to the pan and toss to combine.
Makes 8 cups, 2 cups per serving
Serving Size: Makes 8 cups, 2 cups per serving