My kids LOVE kale. They do. I love seeing them announce their love at random places (like Vitamix demonstrations) and have the entire audience stop and stare. It is too bad, really, that they are “odd” because they love their veggies, but I will take abnormal in this department any day. That being said, I have made this chili recipe without the kale and it is equally delicious and devoured just as quickly in my house, it just isn’t as pretty.
2 cups dry kidney beans
1 T olive oil
1 large onion, diced
1 lb. ground beef or buffalo
1 bunch kale, chopped, optional
2-14.5 oz. cans of diced tomatoes
1 T chile powder
1/2 T cumin
2 t sea salt
1 can (or 11.5 oz.) tomato juice
Prepare the beans ahead of time. (Rinse, soak for 8 hours, rinse, cook for 3 hours, drain.) In a large pot, heat the olive oil over medium heat. Add the onion and ground meat; cook thoroughly (until browned). Stir in the spices, kale, tomatoes and tomato sauce, until the kale has softened a bit (about 5 minutes…add a lid if you need to). Stir in the beans, turn the heat up to med-high, and simmer for 15 – 20 minutes.