Last night, the hubby and I went to a small local restaurant in San Francisco's Mission District called Radish. Radish a cute place with a eclectic American menu with Southern roots. I was impressed that their flat bread was gluten-free and their sandwiches can be served on gluten-free bread. I'm excited about how many places are now offering gluten-free options, but I'm a bit concerned that gluten-free is becoming as processed as wheat is. I hope all these options aren't going to make more people grain sensitive.
The hubby and I both had a simple yet delicious kale stew that I just had to recreate at home for tonight's dinner. I usually don't eat a lot of nightshades, but since I've been feeling significantly better the last couple of months, I've been testing my body to see what if reacts to and what it doesn't react too. I'm happy to report that I've been okay with most nightshades, though I've had some difficulty digesting peppers. This stew is a in a tomato base. If you are allergic to tomatoes then you can try using more stock and the juice of 1 lemon, but I can't guarantee it will taste as good.
Spicy Kale Stew (inspired by RadishSF)
Ingredients
1 Jar/Can of Peeled Tomatoes (I used a jar of organic tomatoes from Italy from Williams-Sonoma)
2 cups Chicken Stock
3 carrots/6 small carrots
3 stalks of celery
1 bunch of kale
2 sausages (Andouille or Spicy Italian) (I used Wellshire Turkey Andouille)
1 tsp smoked salt
Juice from 1/2 lime
1. In a Dutch Oven on medium heat, add tomatoes with liquid, cubed carrots, and chopped celery
2. Add chicken stock
3. Add cubed sausage
4. Add cut up kale
5. Close lid and let simmer for 45 minutes-1 hr
6. Add more stock if you want a more watery stew
7. Add lime juice
8. Serve & Enjoy!
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