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Cruciferous vegetables belong to the Brassica family. They’ve been getting a lot of press because
studies show they contain potent plant chemicals (phytonutrients) that appear to be anti-cancer
agents. Include at least one of the many cruciferous vegetables once a week. One tasty way is to
try this recipe with collards, green cabbage or mustard greens in place of the kale leaves.

Makes 6 cups

1 tbsp                extra virgin olive oil
1/2                     onion
2 cloves           garlic, sliced
1-1/2 tsp.        fresh thyme or 1/2 tsp. dried
Pinch                red pepper flakes, optional
1 cup                chopped fresh or canned tomatoes
3 cups              water or vegetable stock
2-1/2 cups     cooked Great Northern beans*
1 tbsp               Dijon mustard
2 tsp.                balsamic vinegar
2 tsp.               Worcestershire sauce
1/2 tsp.           salt, less if using canned beans or stock
4 cups              chopped kale leaves

Sauté the onions on medium heat for 3-5 minutes or until they are soft. Add the garlic, thyme,
optional chili flakes, and cook for 2-3 minutes. Add the tomatoes and cook until the tomatoes
start to break down and turn into a sauce-like consistency. Add the water, beans, mustard,
vinegar, Worcestershire sauce, and salt, bring to a boil, reduce heat, cover and simmer for 20
minutes. Add the kale and cook for 1 minute or until the greens are tender. Adjust the seasoning
and serve.

*1 cup of dry beans yields 2-1/2 cups cooked.