Wilted Kale, Fried Chili and Garlic
2 cloves of garlic finely sliced
1 heaped tsp of chilis in oil
250g Black Kale, stalk removed and chopped
Put the kale into a pot of boiling water for 3 minutes
Meanwhile heat 1/2 tbsp oil and fry the garlic and chili for 1 minute
Tip in the kale, add a pinch of salt and stir fry and serve
Vegetarian Bean Goulash
1 large white onion chopped
2 red peppers chopped and deseeded
4 carrots peeled and chopped
2 tins of beans of choice rinsed and drained
3 garlic cloves crushed
2tbsp tomato paste
1ltr veg stock
100ml red wine
1heaped tsp each of sweet and hot paprika
2 bay leaves
1tbsp red wine vinegar
1 large sweet potato peeled and cut into bite sized chunks
Fresh chopped parsley and sour cream to serve
Heat the oil and add the onions, peppers, garlic, carrots and cook until softening – add a little water if needed.
Tip in the tomato paste, the paprika and salt and stir to combine. Add the red wine and cook for a few minutes over a high heat then add the stock and the vinegar. Add the drained beans to the pan and bring to a simmer then cook for about 45 minutes for deliciously tender. Add the sweet potato for the last 30 minutes and continue to cook until ready.
Ladle into bowls and sprinkle over the parsley and a dollop of sour cream and serve.