Kale, Yellow Squash, and Sweet Potato Stew

Name: Kale, Yellow Squash, and Sweet Potato Stew
Yield: 6 to 8 servings
Ingredients: 1 1/2 cups water; 2/3 cup short- or medium-grain raw brown rice, rinsed; 1 tablespoon olive oil; 1 medium-large red onion, chopped; 2 cloves garlic, minced; 6 to 8 ounces fresh kale; 2 to 3 medium sweet potatoes, peeled and diced; 4 cups water with 2 vegetable bouillon cubes, or one 32-ounce carton low-sodium vegetable broth; 1/2 teaspoon grated fresh ginger; 1 teaspoon dry mustard; 2 small yellow summer squash, diced; 2 medium ripe tomatoes, diced; 2 tablespoons balsamic vinegar, or to taste; Salt and freshly ground pepper to taste

December 9, 2011

As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Unlike many greens, kale does not wilt on contact with heat, but needs a good bit of simmering to get done. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, make this an attractive and nourishing dish for the early autumn harvest.

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