Ingredients:
4 C. Kale, chopped coarsely
3 Tbsp. Canola oil, for frying
1 tsp. Salt
1 Onion, diced
2 Tbsp. Butter
1 10 oz can sliced mushrooms, drained
1 14 oz can whole kernel corn, drained
1 14 oz can stewed tomatoes,
1 28 oz container of Chicken broth
2 Cooked chicken burgers, diced
1 C. Carrot, grated
2 tsp. Celery Seed
1 tsp. Curry Powder
1/2 tsp. Dried ginger
Directions:
1. Rinse Kale and Chard under running water, dry well. Chop into small pieces and saute in Dutch oven with 3 Tablespoons of Canola oil. Cook until greens have slightly wilted and amount has reduced in size. Add salt to greens and stir to season the greens. Put greens on simmer for 5 minutes.
2. In a frying pan cook diced onion in 2 Tbsp. butter until translucent. Add mushrooms and corn to the onions and heat through blending all ingredients together over medium heat.
3. Add broth to cooked greens. Stir in onions, corn and mushrooms and bring mixture to a boil over medium heat. Mix in chopped burger, carrot, stewed tomatoes and spices. Turn down to simmer for 30 minutes and adjust the seasoning to suit your own taste. Serve immediately.
Serves 6 to 8 people
