Creamy Peanut Kale & Beans

This recipe is adapted from I have made it two or three times already and I don’t get tired of it! The original recipe does not have beans in it. I added those to make it a main dish instead of a side dish so I could get my protein in.

  •  1 tablespoon vegetable oil
  •  1/3 onion, chopped
  •  1 garlic clove, chopped
  •  1/4 cup natural peanut butter
  • 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
  • 1/4 cup vegetable broth (may need a little more because the peanut butter gets very thick)
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 bunch kale, chopped well
  • 1/2 can to 1 can kidney beans

Heat oil in pan; add garlic & onions until translucent. In a bowl mix peanut butter, Bragg’s, broth, and spices until PB is dissolved and it’s saucy. Add kale to pan and cook until leaves are dark green and wilted. Add sauce and beans to pan, stir and serve.


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