These kale plants might look a bit ragged, but it’s great to have flowers for the bees. It’s easy to grow, lasts all winter, and feeds the bees in the spring. Kale is full of antioxidant, anti-inflammatory, and cancer prevention qualities. It tastes good too. One of my favorite soups is this one my daughter sent to me from The Dragons Kitchen.
AFRICAN SWEET POTATO STEW
2 tablespoons olive oil
1 small onion, finely chopped
1 clove of garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon peppercorns, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1 15 oz can of stewed tomatoes
1 large sweet potato, peeled & chopped into large chunks
1 bunch of kale, deveined and shredded
2 carrots, peeled and sliced
4 cups vegetable stock
1/2 cup chunky peanut butter
1 inch piece of ginger, grated
salt to taste
Directions:
1. Heat the olive oil in a large heavy bottomed pot with a tight fitting lid. Add the onions and cook on medium-low until they begin to caramelize.
2. Add the garlic, cumin, peppercorns, red pepper flakes, mustard and cloves to the oil and onions. Cook for 1 minute.
3. Add the stewed tomatoes, sweet potato, kale and carrots. Cook for 2 minutes.
4. Add the vegetable stock, peanut butter and ginger. Bring to a rolling boil. Turn down heat and cover. Cook for 30 minutes or until sweet potatoes and carrots are cooked. Check the seasoning after 15 minutes and add salt as needed.
Adventures in Natural Beekeeping 