Curly Kale Stew

Everyone loves talking about Lacinato kale, also called dinosaur kale, because its deep green, pebbly leaves are so beautiful to look at. But curly kale has its merits, too. I prefer it in this stew because the curly parts of the kale embrace whatever comes near it, be it the coconut milk– laced broth, bits of ginger, or little flecks of hot pepper. Stews are such a welcome part of a soup cleanse because they really remind you that soup can be a varied textural experience, as well. Nothing like bits of spicy ginger or creamy coconut broth to surprise you in all the right ways.

Servings: 4

2 tablespoons coconut oil

1 large onion, diced

3 cloves garlic, minced

1 teaspoon tomato paste

1 teaspoon sea salt

1 tablespoon Madras curry powder

½ teaspoon red-pepper flakes

2 cups chopped tomatoes or 1 can (14 ounces) crushed tomatoes

2 cups chopped curly kale

1 can (15 ounces) coconut milk

1 tablespoon grated fresh ginger

½ quart water plus more as needed

In a large pot over medium heat, warm the oil. Cook the onion and garlic for 5 to 7 minutes, or until the mixture is soft and fragrant. Stir in the tomato paste, salt, curry, and red-pepper flakes and cook for 1 minute.

Add the tomatoes, kale, coconut milk, ginger, and ½ quart water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 25 minutes, or until the mixture thickens and the kale is soft. Add more water if the soup is too thick.

Enjoy warm or chilled.

Centeno, Nicole. Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You with the Weekly Soup Plan (Kindle Locations 2611 to 2614). Rodale Books. Kindle Edition.

Servings: 4

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