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Ingredients

• 1   medium-sized bunch kale
• 2 teaspoons  olive oil
• 4   cloves garlic, minced
• 1   medium-sized red onion, chopped
• 1   medium-sized red bell pepper, chopped
• 3   medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces
• 1 1/2 cups  dry vermouth
• 1 6-ounce  package sliced white mushrooms
• 1   medium-sized head cauliflower, cut into about 2-inch florets
• 1 14.5-ounce  can Mexican-style stewed tomatoes
• 3 tablespoons  chopped fresh thyme
• 3 tablespoons  nutritional yeast
• 1 1/2 tablespoons  cornstarch
• 2 tablespoons  cold water
• 1 tablespoon  tamari soy sauce
• 1/4 teaspoon  lemon pepper

Description

Greens Cook Down Considerably And Will Reduce At Least One-quarter In Volume. One Pound Of Raw Kale Will Yield About 2 1/2 Cups Cooked. A Dash Of Hot Pepper Sauce Adds Dimension To This Colorful Dish.

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