Ingredients
- 1 large onion
- 6 cloves garlic
- 1 jalapeno pepper from Pacific Gateway Center
- 1 Long Squash from Ho Farms
- broth and water
- 1 bunch kale use Red Russian or Lacinato Kale from Kahumana, or Curly Kale from Ho Farms or Pacific Gateway Center
- 1-2 green onions Chopped, use the entire veggie from green point to root, leaving out the roots. Ho Farms is great at these.
- handful Coriander seeds from Libre Farm
- salt, black pepper, cayenne pepper, and red chili flakes to taste
- 1 spoonful tahini per bowl, serve yourself
Servings: Servings
Units:
Recipe Notes
- I start with sauteing the garlic and round onion for a couple minutes
- Chop up one jalapeno pepper and add
- Cut the long squash into small chunks and add
- Cover and let cook for a couple minutes
- Chop up the kale (I leave the stems)
- Kale cooks quickly so after a couple minutes add a container of broth of choice, plus 1/4 to 1/3 container of water if desired
- Add your spices and let stew!
- I wait about 20 minutes for my first serving, and add a spoonful of tahini to each bowl
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