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African Kale

The ShugaShack doesn't have air conditioning. No big deal right? Idaho is cold anyway, right? Wrong. We've had temperatures over 100 for over a week and the heat is overbearing when you're trying to cook. Luckily, my fauxbro, FireNips, recently moved to a house a few blocks away, annnnnd it just so happens to have air conditioning. When I asked him if he wanted to hang out and he suggested I come to his house and cook dinner, that's exactly what I did.

I don't regret a second of that wonderful evening for many reasons:
  1. This dish happened
  2. I hadn't spent QT with FireNips in over a week 
  3. I got to play the cutest game of pool ever (keep scrolling)

 olive oil
1 large buncha kale, stemmed and chopped
1 red onion, diced
3 garlic cloves, minced
chili flakes, to taste
1 in ginger, minced
3 diced tomatoes
1 c peanut butter
2 tbsp maple syrup
  1. Heat up some olive oil in a large pot and soften up your onion. When your onion gets tender, drop in the garlic, chili flakes, and ginger. Cook for a minute or so.
  2. Add in the rest of the ingredients and cook to your liking. Serve over rice or quinoa. 



VegKid is the bomb dot com

Comments

  1. Just made this and it was delicious, thanks for the recipe!

    ReplyDelete
  2. Anonymous22:52

    Just wanted you to know this has become a regular meal in our house and have never fed it to anyone who doesn't love it! Thank you!

    ReplyDelete

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