Hat's off to Cornelia Guest for her fabulous book Simple Pleasures! On page 240, there's a recipe for "Kale, Lentil and Vegetable Stew"...which I mostly followed...it was delicious and filling!
It turned out that I brought home Red Kale - and the fragrance was splendid and unexpected. I was afraid the purplish veins were going to mix terribly with the orange (vs. brown) lentils, but no problem!
I added a cup of brown Jasmine rice, per my usual Jane Brody recipe which added a nice golden color and thickened the broth.
I took the time to cut that kale into nice little slivers, removing anything tough. It was added for the last 15 or so minutes.
We topped with sweet paprika. Hubs took some leftovers for lunch, but we have just over 8 cups more in the fridge. Some we have this week and at least one good portion is going to the freezer for an "emergency dinner".
Do try Celeria if you can find the hairy bulbs in your produce section. Once peeled, they are easy to chop - adding them brings a nice thickness and texture, without any overbearing taste. And of course, Eat More Kale!