I don't have kale growing in the garden this year and I miss it. There's something about its superfood status that increases my enjoyment of eating it. A large bunch cooks down nicely yet retains it's chew and dark green minerality. The sweet corn is so excellent right now and the crunchy kernels don't need to be added to this stew until the very end where they barely require a simmer.
Don't forgo the pepitas and limes. Although this stew is great on its own, the nutty seeds and tart citrus finish things off nicely. I drank a tall glass of peach iced tea to fend off the heat and had some super watermelon for dessert. I suspect this might be a perfect summer meal.
For 4-6 servings:
- 2 tablespoons canola oil
- 1 cup chopped onion
- 3 cloves garlic, chopped
- 2 cups cubed yukon gold potato
- 8 cups kale, center ribs discarded, chopped into bite-sized pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 4 cups chicken or vegetable stock
- 1 chipotle, finely chopped from a can of chipotles in adobo sauce
- 1-2 teaspoons adobo sauce from can
- 3 ears sweet corn, kernels cut off the cob
- 1/4 cup raw pepitas, toasted
- Limes, quartered, for garnish
Heat the oil over medium heat in a large pot. Add the onion and garlic and saute until translucent, about 10 minutes. Add the potato, kale, salt and cumin and cook, stirring frequently for a few minutes more.
Turn the heat up to medium-high and stir in the stock. Add the chipotle and adobo sauce. Bring to a boil and then reduce the heat, allowing to simmer, covered. Simmer for 30-40 minutes, stirring occasionally until the potato is cooked through. Add the corn and simmer, uncovered for 2 minutes more. Taste, and add more salt if desired.
Ladle into bowls and garnish with the pepitas and a squeeze of lime.