I got home from South Beach Wine & Food Fest just in time for Chicago to dump about a foot of snow on us. SPF 100+ straight to snow boots, this is my life. But I wasn’t complaining because the slushy weather inspired Tony to whip up one of his famous one-pot concoctions. I mentioned in my post about Tony’s Anarchist Tacos that the man doesn’t believe in recipes – so I’ve been trying to peek over his shoulder lately so I can get some of my favorite Tony dishes down on paper. I mean, what if he left me? How would I make soup???
Unlike lots of stews, this potato and kale dish is table-ready in less than 30 minutes – no all day simmering required. The flavors do intensify though, as does the color thanks to the turmeric if you save the left overs for lunch the next day. When we make this again I’ll be sure to have some toasted walnuts on hand – they would be amazing in this sweet and savory stew – you could also serve it over rice or quinoa. I threw flax seeds in mine because I am a secret hippy.
Do you love my Bake and Destroy bowl? Me too! These, and a few other limited edition Bake and Destroy pieces will be available for sale by Circa Ceramics when my book comes out in August!
Tony’s Snow Day Kale & Potato Stew Recipe
By Published: February 27, 2013
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 25 mins
- Ready In: 30 mins
Use any potatoes you like - sweet potatoes, yukon gold or red. We mixed up two kinds we had on hand - sweet potatoes and red. Top it off with a handful of toasted walnuts, or serve it over rice or quinoa Bowl of Stuff-style!
Ingredients
- 3 Tbs olive oil
- 1 medium onion diced
- 1/4 tsp salt
- 2 medium potatoes cut into 2 inch cubes
- 1 small red pepper diced
- 4 cloves garlic minced
- 1 Tbs ginger minced
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 (13.5 oz) can coconut milk
- 27 oz water
- 10 oz kale leaves stemmed & sliced
- 1 cup chopped walnuts optional
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and salt and sauté for 3-4 minutes until the onion softens.
- Add the potatoes, bell pepper, garlic, ginger and spices and sauté for another two minutes.
- Add the coconut milk, water and kale, and let the soup come to a boil. (Use the coconut milk can to measure the water.)
- Once boiling, lower the heat to a simmer, cover, and cook for 20-25 minutes until the potatoes and kale are as tender as you like them.
- Top each serving with chopped walnuts, if desired, or serve it over rice or quinoa.
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