Slowcooked chickpea, potato and vegetable stew

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A simple, flavourful, slowcooked stew that goes well with fresh tortilla chips (as shown here), bread, socca or other accompaniments. This makes enough for 4 medium bowls or 2 large ones.

Ingredients

1/2 cup dried chickpeas
2 cups water
1 ‘sprig’ dried kombu, about 2″
1 Italian eggplant (about 1 1/2 cups), ends trimmed, halved and sliced, 1/3″
1 medium zucchini (about 2 cups), ends trimmed, halved and sliced, 1/4″
1 large sweet onion (about 2 cups), trimmed, peeled, quartered and sliced, 1/3″
4 medium cremini mushrooms (about 1 cup), trimmed and sliced, 1/8″
1/2t coarse sea salt (or to taste)
2 cups vegetable stock
2 medium red potatoes (about 2 cups), 1/2″ dice
1 cup tomato passata (or puree)
2T fresh garlic, minced
1T smoked paprika
1/4t dried red chilis (or similar/to taste)
1T dried herbes de Provence (or similar), rubbed
2 cups flat-leaf parsley, minced (1/4 cup reserved for garnish)
1T tapioca flour dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Other beans will work with this, but be mindful of differences in cooking time. Add some olives, nut butter or oil for additional richesse and flavour. You can replace the tapioca with arrowroot powder or cornstarch, but arrowroot is not as sturdy and cornstarch requires a higher temperature to thicken.

For a chunkier, brothier stew. slowcook the chickpeas until they’re soft, and add everything from the eggplant to the herbes de Provcence at the same time. The flavours won’t be as blended, but this will shorten the cooking time as a whole.

Method

Either add your chickpeas to your slowcooker and cook for about 2 hours on high to soften, or let them soak in cool water overnight in a covered bowl. Drain the water, but reserve the kombu.

Return the chickpeas to the slowcooker, add the ingredients up to and including the stock. Cook for 4 hours on low heat or until the chickpeas are soft (remove the kombu at this point).

Add the potatoes and everything else up to and including the herbes de Provence. Slow cook another 2 hours or so until the potatoes are fork tender. Increase the heat to high if necessary for your slowcooker (you know it better than I do).

When the potatoes are tender, add the parsley. Add the tapioca mixture and stir to distribute evenly. Increase heat to high and cook until the stew thickens, stirring periodically.

Once the tapioca thickens, turn off the heat. Add the nutritional yeast, and stir to combine. Let stand 5 minutes or so to cool. Season to taste. Ladle out, garnish with reserved parsley and serve.

Roasted red pepper, tomato soup with sesame and parsley

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A simple soup with a lot of bright colour. Served here with socca, but fresh bread, crackers or potatoes all make good accompaniments.

Ingredients

1 cup vegetable stock
1/4t coarse sea salt
1 red pepper, roasted, cored, seeded and peeled
1 cup tomato passata (or puree)
1/2T fresh garlic, minced (reserve a little for the garnish)
1t herbes de Provence (or similar)
1/2 cup flat leaf parsley, minced (1 – 2T reserved for garnish)
Coarse sea salt and black pepper to taste

For the garnish
1/2T sesame seed butter
1T white pickling vinegar
1T unsweetened soy milk
1/2t fresh garlic, minced (as noted above)
1/4t coarse sea salt (or to taste)
1 – 2T parsley (as noted above)

Optional: A tablespoon or so of nutritional yeast will add flavour and nutrition.

Method
Preheat the oven to 450F and roast the pepper until the skin is charred (or use the stove top method if you have a gas stove). Remove from heat and set aside to cool. Peel, seed and core the pepper. Chop roughly.

Bring a medium pan with a lid to heat on medium high. Add the pepper, garlic and herbs and stir fry for 2 minutes. Add the stock and passata. Reduce heat to medium low and simmer about 10 minutes (or until reduced by about 1/4).

While the soup reduces, whisk together the sesame seed butter, vinegar, soy milk and sea salt until thick. Set aside while the soup finishes. It will continue to thicken and the taste will soften.

When the soup is ready, remove from heat. Add about half of parsley to the soup and stir to combine. Let stand 2 minutes to cool. Season to taste. Ladle out. Season the garnish to taste. Drip the garnish gently onto the soup and then style how you like. Sprinkle with remaining
parsley and serve.

Creamy chickpea, sea vegetable soup with arugula and teff fries

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This is a simple, creamy soup with a lot of rich flavors. Whole grain teff has a similar texture to polenta, and served here as fries, it add a fun crispy texture, nutrition and taste. This makes a light starter for 4 or a light but filling lunch for two.

Ingredients

For the soup
2T water
2T scallion, minced
1T fresh garlic, minced
1/4t dried red chilis (or to taste)
1/2T lemon juice
1 cup cooked chickpeas
3 cups vegetable stock
1 ‘sprig’ dried kombu (about 1″)
1/2 cup unsweetened plant milk (I use soy)
1T sesame seed butter
1T dried wakame, crumbled
1 1/2T tapioca flour dissolved in 2T water
Coarse sea salt and black pepper to taste
1t purple dulse flakes
1t nori flakes
2 cups loose baby arugula

For the fries
1/2 cup whole grain teff
2 cups water
1/4t coarse sea salt
2T unsweetened plant milk (I use soy)
2T nutritional yeast
1T fresh garlic, minced
1T tamari
Coarse sea salt and black pepper to taste

Optional: The soup doesn’t have to be spicy, but the chilis add flavor and to the mouth feel. Cornstarch and arrowroot powder will both work in place of the tapioca here. The fries are made without oil here assume the soup — brush the cut teff with a little oil and bake on a lightly oiled baking sheet for something more like a traditional fry.

Method

Start the fries first, and then make the soup.

In a medium pan with a lid, toast the teff for 2 – 3
minutes. Add the water and sea salt. Bring the pan to a light boil. Cover, reduce heat to low and simmer for about 20 minutes until the water has been absorbed and the teff is thick (it should be pulling away from the sides).

When the teff is ready, add the remaining ingredients, stir to combine, and season to taste. Pour/spoon the mixture into a 3″x9″ baking dish and refrigerate for 30 minutes or so to setup (it should be firm).

Preheat the oven to 450F (or the highest temperature for which your baking paper is rated). Slice the cooled teff into 12 – 16 pieces width-wise. On a baking sheet or roasting pan lined with baking paper, bake for 20-30 minutes on the middle rack until the fries are lightly crisp,
turning every several minutes. Remove from oven, plate with the soup when ready.

With the teff in the oven, start the soup. Warm a medium sized pan with a lid to heat on medium heat. Add the scallions and 2T water to the pan and water saute for 2 minutes. Add the chilis and garlic. Saute for 1 minute. Add the lemon juice and deglaze the pan if necessary. Add the chickpeas, stock, and kombu.

Bring the pan to a light simmer and simmer on medium low for about 10 minutes. Remove the kombu. Add plant milk and sesame seed butter and stir to dissolve. Simmer 5 minutes. Puree smooth. Add the wakame and simmer another 10 minutes.

Stirring continuously, slowly add the tapioca mixture until the soup thickens (should be immediate). Let cool for a minute. Ladle out, sprinkle with the dulse and nori, add the arugula and serve with the fries on the side.

Masa hot pocket with portobello mushrooms and poblano peppers

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Inspired by gordita, pupusa, and other dishes, but not very authentic, this wraps a thick layer of masa harina (nixtamalized corn flour) around a savoury filling. Because it has no gluten, working with corn-based dough takes mindfulness and some practice.

Ingredients

For the filling
2 large portobello mushrooms (about 5″ diameter), stemmed, sliced 1/4″
2t tamari
1t lemon juice
1/4t dried red chilis
1T scallion, minced
A good pinch coarse sea salt
1/4 poblano pepper (about 1/2 cup), 4″ x 1/8″ julienne
1T sun-dried tomatoes, finely chopped (jarred, not dehydrated)
Coarse sea salt and black pepper to taste

For the shell
1/2 cup masa harina
1/4t coarse sea salt (or to taste)
1/4 cup hot water

Optional: Once you have practice with the base, you can try other fillings. Garnish with coleslaw or sauerkraut if you like. Refried beans make for a nice, traditional filling.

Method

Make the filling, then the shell.

Preheat the oven for 450F. Mix the tamari, lemon juice, chilis, scallions, and a pinch of sea salt. Toss the portobello slices until coated. On a baking sheet or roasting pan, roast the portobellos in a thin layer on the middle rack until nice and brown. Expect about 20 minutes, but adjust accordingly for your oven.

When done, remove from the oven and toss with the peppers and the sun-dried tomatoes. Set aside. Mix the flour and sea salt. Whisking with a fork, add the water slowly to the masa. Whisk until a dough comes together and then knead as soon as the dough is cool enough for you to do so. Add more water or more flour to balance out the dough. It should be firm, and slightly elastic.

Roll the dough out to about 6″ between sheets of plastic wrap. Fill, and with the dough in the palm of your hand, gather it up around the filling and pinch closed. This is the tricky part. You have to be gentle with corn-based dough to avoid tearing. You can shape it into a cylinder as I did here, but for something more traditional, press it flat into a circle (carefully). Either way, the dough should be about 1/4″ thick.

Once the dough is sealed, wrap in foil and return to the oven. Bake on the middle rake at 450F for about 20 minutes. Unwrap carefully. Broil for about 2 – 3 minutes (for a crispier crust). Remove from the oven and serve.

Note, you can also try breaking the dough in half, rolling out two pieces to 6″, fill and then seam the two pieces of dough together. You can also fry on the stove top with a little oil if you prefer that approach to baking, but it can also be a challenge if you haven’t fried corn-based dough before.

Crispy polenta fries with sriracha, black strap molasses catsup

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Oil-free polenta fries paired up here with a healthier, spicier alternative to squeeze bottle ketchup.

Ingredients

For the fries
2 cups water
1/2 cup coarse yellow corn meal
1T fresh garlic, minced
2T unsweetened plant milk (I use soy)
1/4t turmeric powder (or to taste, I use 1/2t)
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the catsup
2T tomato passata (or puree)
1/2t garlic powder
1/4t onion powder
1t black strap molasses
1/2t white picking vinegar
1/2t tamari
1/4t sriracha (or similar/to taste — I use 1/2t)
Coarse sea salt and black pepper to taste

Optional: The fries assume the dip. For something more like a traditional fry, add some oil with the turmeric and other ingredients, brush the fries with a little for baking, or both. I usually add 1 – 2t herbes de Provence to my polenta as well. Minced scallion also makes a nice addition. Teff and chickpea fries are also terrific alternatives. Replace the powders in the catsup with finely minced garlic and scallion white if you prefer.

Method

Make the fries and then the catsup.

In a medium pan with a lid, bring the water to a boil. Whisking, slowly add the corn meal to avoid lumps. Return the pan to a light simmer. Cover, reduce heat to low and simmer for about 20 – 40 minutes, stirring periodically. Much depends on the grind of your corn meal and the heat of the pan. The polenta will be done when it’s coming away from the sides when you stir.

When the polenta is done, remove from heat, add the remaining ingredients, cover and let stand another 5 minutes. Season to taste. Pour/spoon in a 3″x9″ loaf pan. Chill uncovered for 20 minutes in the refrigerator. Cover with plastic wrap and chill for at least and hour to setup.

When the polenta has setup, preheat the oven to 450F (or the heat to which your backing paper is rated). Carefully turn out the corn meal onto a cutting board. Slice into stick width-wise (about 16 fries).

On a baking sheet or roasting pan lined with baking paper, bake on the middle rack for 30 – 40 minutes, turning periodically to ensure even cooking. Ovens vary; the fries will be done when they’re crispy and golden. Use the colour and texture of the fries as a guide.

At about the 30 minute mark, mix the ingredients for the catsup. Let stand covered until the fries are ready. When the fries are done, remove from heat, plate, and serve with the catsup on the side.

Gingerbread frozen dessert swirled with raspberry sorbet

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A rich combination of flavours and textures. Adjust the spice and sweetener to your taste.

Ingredients

For the bananas
2 medium, very ripe frozen bananas (about 1 1/4 cups)
1/2T blackstrap molasses (or to taste — I use 1T)
1-2t fresh ginger, grated and minced (or more to taste, I use 2t)
1/4t dried, ground cinnamon (I use 1/2t)
A tiny pinch cloves
1/2t vanilla extract

For the raspberries
1 1/2 cups frozen raspberries
2t lemon juice
1t chopped walnuts
Additional sweetener to taste (stevia, maple syrup, agave nectar, etc.)

Optional: 1t powdered maca root. Replace the walnuts with pistachios, peanuts, or sunflower seeds.

Directions

Make the bananas first. Blend the ingredients up but not including the raspberries till smooth. Let stand a minute to let the flavors soften. Freeze the bananas while you blend the raspberries with the lemon. Stir 1/4 cup of the bananas with the raspberries to marble. Sweeten to taste. Spoon out the raspberries, then the bananas. Garnish with walnuts and serve.

Beluga lentil, masa dumpling stew with roasted poblano peppers

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With kale, cabbage, dumplings, and a number of spices, this is a flavourful and filling stew. This makes 1 large bowl or 2 small ones. Garnished here with a little nutritional yeast and sour cashew cream.

Ingredients

For the stew
1 poblano pepper, cored and seeded
3 cups water, divided
1/4 cup lentils
1/2T smoked paprika
1t dried ground cumin
1/2t dried ground coriander
1/4t dried red chilis (I use 1/2t)
1/4t black pepper, freshly ground
1/2t dried oregano, rubbed
1 cup green cabbage, shredded (I use coleslaw mix)
1/2T fresh garlic, minced
1T fresh scallion, minced
1/2 cup tomato passata (or puree)
1 cup green curly kale, roughly chopped
2T masa harina mixed with 1/4 cup warm water
Coarse sea salt and black pepper to taste

For the dumplings
1/2 cup masa harina
1T tapioca flour
1/2T milled flax seed
A good pinch coarse sea salt
1/3 – 1/2 cup hot water

Optional: You can use vegetable stock with this for a little extra flavour, but you may find it superfluous. Garnish with capers, flat leaf parsley, black or white sesame seeds, nutritional yeast, black olives, or cilantro for a little extra flavour. While the stew uses masa harina as the
thickening agent, cornstarch, tapioca flour, and arrowroot flour will also work.

Method

Start with the stew, and then the dumplings.

Preheat the oven to 450F. Core and seed the poblano. Cut into quarters length-wise and roast until lightly blistered. Expect about 20 – 30 minutes, but ovens vary. Use the colour and skin texture of the pepper as your guide. Remove from heat. Set aside to cool. Coarsely chop and
add to the stew when the lentils are ready.

In a medium pan with a lid, bring 1/2 cup water to a simmer. Add the lentils and kombu. Cover, reduce heat to low and simmer 15 minutes. Drain the lentils (reserving the kombu).

Either dry the pan, or use another to toast the dry spices for 2 -3 minutes or until they’re nice and aromatic. Add the lentils, kombu, remaining water. Return to a light simmer. Cover, reduce heat to low and simmer another 5 – 10 minutes until the lentils are still lightly firm but done.

When the lentils are soft, add the poblano, cabbage, garlic, and scallions. Cover, reduce heat to low, and simmer another 10 minutes or so until the cabbage is lightly wilted but still a little crisp.

While the stew simmers, make the dumplings. Mix the masa, tapioca, salt, and flax. Whisking with a fork, add the hot water. Mix and knead until a solid but elastic dough forms. If you need to add additional hot water, do so. Roll into balls, about 1T in size. Let them dry on the cutting board will the soup finishes.

When the cabbage is the right texture, uncover and bring the pan to a simmer on medium high. Remove the kombu. Add the dumplings and simmer for another 5 minutes.

Add the passata and stir to combine. Stirring
continuously, add the masa solution. Simmer another 2-3 minutes uncovered, stirring regularly until the masa has thickened. Remove from heat. Add the kale. Stir to combine. Let stand 2 minutes for the kale to wilt and the stew to cool.

Season to taste. Ladle out. Garnish with nutritional yeast, sour sesame or cashew cream, white or black sesame seeds, minced black olives, capers, parsley, cilantro or whatever you enjoy.

Dark chocolate, cashew banana cream torte with blueberries

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A simple, flourless dark chocolate cake with sweet bananas, cashew and blueberries. No added sugar, oil or salt (except for the chocolate) and no baking. The bananas have a pudding style texture (rather than like frosting). Refrigerate over night before assembling if you can wait that long.

Ingredients

For the torte
1/2 cup whole grain teff
2 cups water
100g bittersweet chocolate (I use a fairly traded, organic bar)
Stevia or additional sweetener to taste

For the bananas and cashew
3 large very ripe bananas
2T cashew butter
2T tapioca flour and 1T arrowroot flour dissolved in 3T water
2T milled flax seed
Stevia or additional sweetener to taste

For the garnish
1 cup blueberries (I use frozen)

Optional: Raspberries, sliced strawberries, even mango or pineapple should work with this as the garnishing fruit. Add 1T sweet white miso (reduced sodium), or a little fresh ginger with the flax seeds for a little extra nutrition and flavour. A pinch of salt here and there will bring out the other flavours. A tablespoon or two of cashew butter with the teff will add some additional flavour and mouth feel.

For a faster, simpler version, when the torte has setup, blend frozen bananas, cashews and flax — no heating, no tapioca. Return to the freezer for about 15 minutes for the flax to setup and then fill the torte immediately.

Method

Start the torte, then make the filling.

In a medium pan with a lid, toast the teff over medium heat for 2 – 3 minutes. Add the water. Bring to a light simmer. Cover, reduce heat to low and cook, stirring periodically for about 25 minutes until the water has been absorbed. The teff will be done when the water has been absorbed and it’s coming away from the sides.

When the teff is ready, break the chocolate up into smaller squares and on the lowest heat, add to the pan. Stirring continuously, melt the chocolate. Don’t add water, soy milk or anything at this point, don’t change the temperature of the pan or anything else that may cause the chocolate to seize.

When the chocolate has melted, remove the pan from heat. Sweeten to taste if necessary (although not too much — you want a dark chocolate flavour to go with the very ripe, very sweet bananas and the flavour will balance out as the teff cools). Pour/spoon the teff into (2) 5″ tart pans (or similar). Smooth the tops with the back of a spoon. Let cool 20 minutes uncovered. Wrap in plastic wrap and chilled for at least 4 hours to setup.

Cream the bananas. In a small sauce pan, warm them and add the cashew butter. Don’t bring them to a boil, but warm them enough to poach. Slowly and stirring continuously, add the tapioca and arrowroot mixture until thickened. This may take a minute or two. Increase heat if necessary, but both tapioca and arrowroot thicken below boiling.

When the mixture has thickened, remove from heat. Let stand 2 – 3 minute to cool. Add the flax seed and stir to combine. Sweeten to taste if necessary. Let cool another 10 minute on the counter. Cover loosely and chill for at least 1 hour. Cover tightly and chill for another 2 – 3 hours.

When the bananas and the cake have setup, plate and serve. Turn out one layer of the teff. Add about 1 cup filling to the middle layer. Add 1/2 cup blueberries. Turn out the second teff layer. Add the remaining filling over the top. Add the remaining blueberries, slice and enjoy.

Slowcooked French onion soup with white miso mornay and roasted spinach

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Served here with freshly baked crusty, gluten free bread, roasted spinach and a white miso mornay. This makes 4 small bowls, 2 large ones.

Ingredients

For the soup
2 large sweet onions (about 6 cups loose), thinly sliced
1T herbes de Provence, rubbed
1 ‘spring’ dried kombu (about 2″)
2 cups vegetable stock
2 cups mushroom stock
1/4t black pepper, freshly cracked
2T coconut oil
1/4 cup tamari
1T fresh garlic, minced
1t smoked paprika
2T arrowroot powder dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
1 – 2 slices stale bread (baguette or similar), per serving
2 cups baby spinach

For the mornay
1/2 cup unsweetened plant milk (I use soy)
1/2T white pickling vinegar
1T unpastuerized sauerkraut
1/2T fresh garlic, minced
1/4t coarse sea salt
1/2 – 1T white miso (start with half, add more to taste)
1T arrowroot flour dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt to taste

Optional: For something more traditional, saute the onion, herbs and spices and dust with 2T whole wheat flour and/or add 1/2 cup good red wine. If you have oven proof soup bowls, broil the assembled soup a little for a more traditional presentation. I add 1t smoked paprika for colour and flavour. Add some cashew butter to the mornay for a richer mouth feel.

The bread here is a yeasted combination of chickpea and other gluten free flours. But use baguette, ciabatta or other thinly sliced, plant-only bread. What matters is the weight.

Method

Add the onions to the slowcooker. Cook on high for 6 hours or until the onions are reduced to about 2 cups and caramelized. Add the remaining ingredients up to but not including the arrowroot. Cover and simmer another 2 hours. Adjust times to suit your slowcooker. When ready, remove the kombu. Stirring continuously, add the arrowroot mixture slowly. Stir to mix thoroughly, and then periodically until the soup thickens.

While the soup thickens, roast the spinach and prepare the mornay. Preheat the oven to 300F. Add the spinach in a thin even layer to a shallow roasting pan. Bake for 10 minutes or until the spinach is lightly wilted. It should be airy and dry.

With the spinach started, make the mornay. In a small sauce pan on medium heat Bring everything up to but not including the arrowroot mixture to a light simmer. Simmer for about 5 minutes. Puree smooth. Return the pan to a simmer. Remove from heat.

Working quickly, add the miso and nutritional yeast. Stir until dissolved. Stirring continuously, add the arrowroot mixture and stir until it thickens. Add the nutritional yeast and stir to combine. Don’t reheat the pan unless the arrowroot doesn’t thicken, and then keep the temperature as low as you can (arrowroot thickens before boiling). Season to taste. Set aside to cool while the spinach finishes up.

To plate, season the soup to taste and ladle out. Add the spinach in a thin even layer to the top of the soup. Add the bread in a thin even layer. To add the mornay, scrape small amounts from a spoon onto the top of the soup (it will be quite thick — thicker that you would normally expect for mornay). Be careful not to add too much in any particular area to avoid drowning the bread. Sprinkle with additional nutritional yeast if you like and serve.

Black lentil, mushroom and vegetable stew with potatoes and sauerkraut

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With carrots, kale, spinach and sweet onion, this is a rich and flavourful stew that doesn’t require a lot of preparation. This makes 4 small bowls or 2 large ones.

Ingredients

1/4 cup beluga (black) lentils
1/2 cup water
1 ‘sprig’ dried kombu (about 2″)
2 cups vegetable stock
1/2t coarse sea salt (or to taste)
1 1/2 cup carrots, 1/2″ dice (I use purple)
1 large portobello mushroom, 1/2″ dice (about 1 1/2 cup)
1 large red pepper, cored, seeded, 1/2″ dice (about 1 – 1 1/4 cup)
1 large floury potato, 1/2″ half-moon slices (about 2 cups, I use organic russet)
1 small sweet onion (about 1 1/2 cup), 1/4″ slices
1T fresh garlic, minced
2t smoked paprika
1/2t dried marjoram, rubbed
1t prepared brown mustard
1/4t black pepper (I use 1/2t)
1/4t red pepper flakes (or to taste)
1 cup tomato passata (or puree)
2T arrowroot flour dissolved in 2T cold water
1/4 cup nutritional yeast
1 cup green curly kale, coarsely chopped
1 cup baby spinach
Coarse sea salt and black pepper to taste
1/2 cup white sauerkraut (I use unpasteurized)

Optional: Add a good pinch of crushed caraway seeds for a little extra flavour. Add a medley of mushrooms if you prefer. Maitake, cremini, porcini, even a little morel, will all go well in this. Replace the greens added at the end with 1 cup sauerkraut and 1 cup shredded green cabbage added with the other vegetables if you prefer. Add a little wine, cashew butter, and/or oil for a richer stew. Slowcook if you prefer; prepare the lentils as directed, but add everything up to and including the passata, cook on low for several hours and then finish as directed.

Method

In a large frying pan with a lid, bring 1/2 cup water to a boil. Add the lentils and kombu. Cover, reduce heat to low and simmer for about 20 minutes. Drain the lentils but reserve the kombu. Return the lentils to the pan.

Add everything up to and including the red pepper flakes to the pan, potatoes first, onions last. Return the pan to a light simmer. Cover, reduce heat to low and simmer for 1 hour.

After an hour, the potatoes should be fork tender and the lentils completely cooked. Uncover, increase heat to medium low and add the passata. Simmer uncovered for 30 minutes.

At the 30 minute mark, remove the kombu. Add the arrowroot mixture slowly, stirring continuously until it thickens. Remove from heat. Add the nutritional yeast. Add the spinach and kale. Stir to combine.

Let stand 3 – 5 minutes to wilt the greens. Season to taste. Ladle/spoon out, garnish with sauerkraut and serve.