Ginger Purple Kale with Water Chestnut

This dish is loaded with vitamin A and C and dietary Fiber. Super power food.

Serves 2 for a main, four for a side.

1 bunch purple Kale (or any variety if you can not find purple)

2 tablespoons coconut oil

3 cloves garlic thinly sliced

½ red chilli

2 tablespoons ginger julienned then cubed

4 tablespoons coriander root chopped fine

½ cup vegetable broth

140 grams water chestnuts

½ red pepper diced

½ leek sliced thin

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons furikake

3 tablespoons chopped chives

salt and pepper to taste

Saute the pepper, leek, garlic, chilli in coconut oil in a large pot. When soft add the ginger and coriander root. Sauté two minutes then add the broth. When boiling, add the chopped kale. Cook for about ten minutes, covered and on medium heat. Then add the remaining ingredients except the chives. Cook another 3 minutes. Goes well with tempeh, tofu, or poached fish and a handful of your favorite grain.

Ginger Purple Kale with Water Chestnut and Sesame