Cauliflower Power- Great Stew

I made this great stew last weekend and all who tasted it loved it.
Felt a renewal of energy after working out in the morning and then cleaning the yard( leaves) for 2+ hours.

Chunky Vegetable Stew
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.

Ingredients
SERVES 8
1 medium-sized bunch kale (or other hearty greens collards, turnip,spinach)
2 tsp. 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
1/2 cups balsamic vinegar
1 cup water
1 Tbs. tamari
1 6-oz. pkg. sliced white mushrooms
1 medium-sized head cauliflower, cut into about 2-inch florets
2 14.5-oz. cans Italian/Mexican-style/plain stewed tomatoes
3 Tbs. chopped fresh thyme
3 Tbs. nutritional yeast

Directions
1) Prepare all ingredients for steps 3-5
2) Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat.
3) Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vinegar, mushrooms and cauliflower. Cook for 2 minutes,
4) Strip kale(greens) leaves from stalks, and rinse thoroughly in colander; chop and set aside
5) (if going full fiber) Add kale and mix thoroughly.
6) Cook mixture for 5 minutes, and reduce heat to low.
7) Add 1 can stewed tomatoes, stir in and cook for 10 minutes
8) Chop 2nd can stewed tomatoes coarsely in food processor, and add thyme and yeast and ½ can of water.
9) Add to pot stir and cook for 10-15 minutes
10) Remove from heat, and serve.



NUTRITIONAL Info-
Calories- 195 Protein-5g
Fat- 2g Carbs – 30
Sodium-288mg Fiber- 5g
Sugars-11g