Kale and Soy Beans

In keeping with healthy foods that taste great, this recipe fits the bill. The two main items--kale and soy beans--are full of good vitamins. Once you combine all the ingredients for this dish, you also have that valuable rainbow of healthy color...you'll see that in just a minute.
You can make croutons to go on top of the finished plate; I had some rye bread at the handy, so I used it. You can use any type of bread you have. Heat up some olive oil in a skillet (remember that olive oil has a fairly low smoking point, so don't turn the heat up too high) and add to it about 1/2 t. ground thyme. Once the oil is heated, add the cubed bread. Once it is to the crunchy state, Put on a plate and season with salt and pepper.

Back to the skillet--add a bit more olive oil and throw in a bit of crushed red pepper, some more ground thyme (around 1 t. of each), 1/2 t. garlic powder, 1/2 t. onion powder, and, if you have it, a bit of vegetable broth (approx 1/4 c.). I use "better than bouillon" in the vegetable flavor (about 1 t.). Stir all this together. Toss in some shredded kale (around 4 cups) and just enjoy that lovely green color for a bit. Then stir in two or three chopped tomatoes. Once the kale has cooked down somewhat, add a can of soy beans. Turn the heat down to medium low and let everything simmer for about 10 minutes. Ladle out, add the croutons and enjoy!