A number of great vegetarian recipe photographs I found:
Separate kale from stems.
Image by cizauskas
Recipe for kale and brown rice (with out the pig excess fat).
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
two) Rinse 1cup brown rice. Drain.
three) Heat one tsp oil in soup pot. Add rice when scorching. Stir constantly till fragrant.
4) Include one cup vegetable stock, 1 1/two cups water. Include one strip kombu. Carry to a boil.Cover, get rid of from heat. Allow rest for five minutes.
five) Return to lower heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or conserve for vegetable stock). Fluff. Set aside.
1)Place chopped kale and 1 cup vegetable stock in soup pot. Carry to boi, reduce heat to simmer. Cook for 5-ten minutes, dependent on preferred tenderness and color. (Can be carried out while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with one/4 cup red beans, one- two TBSP Balsalmic vinegar, and, to taste: scorching sauce, sea salt, fresh cracked black pepper. Serve in excess of the rice.
See total set of photographs: right here.