| 8 | 75 | 54 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 10 |
| 2 bunch | Kale (Organic) |
| 2 tbsp | Garlic powder |
| 1/2 tsp | Sea Salt |
| 2 tbsp | Onion powder |
| 5 tbsp | All Purpose Seasoning |
| 8 cup | Vegetable stock/broth, low sodium (2 boxes) |
| 1/2 medium | White onion (sliced) |
| 4 cloves | Garlic (crushed) |
Step 1: Chop Kale and onion into slices. You may remove stem but not mandatory
Step 2: Add the whole bottle of vegetable stock to a large pot.
Step 3: Add 5 Tablespoons All-Purpose Seasoning, 2 Tablespoons onion powder, 2 Tablespoons garlic powder, 1/2 Tablespoon sea salt, 1/8 teaspoon cayenne pepper, one whole scotch bonnet pepper (optional) to the pot with vegetable stock.
4. Add chopped Kale, onions and garlic to the pot with vegetable stock. Bring to a boil. When it comes to a boil turn down to low heat. Do not allow the kale greens to boil, as this will make them mushy.
5. Cover pot and steam on low for 60 minutes. If the greens are not at your desired tenderness continue to steam, check-ing tenderness every 15 minutes. Add vegetable stock as needed.
Tip: if you have a pressure cooker or crockpot cook time will be cut in half.
