1 head lacinato kale, ribs removed and leaves torn into 2" pieces
4 cups vegetable stock
1 tbsp tamari or other gluten-free soy sauce
1 tsp rice vinegar
½ tsp fish sauce
½ tsp sambel oelek (Thai chili sauce)
½ cup kimchi
¼ cup kimchi juice
1 15oz can butter beans, drained and rinsed
Instructions
Heat a 5qt dutch oven or large sauce pot over medium-low heat
Add olive oil when warm and sweat the scallions, garlic, bell pepper and lacinato kale, tossing regularly, about 3-5 minutes until vegetables soften and leaves are starting to wilt
Add vegetable stock, tamari, rice vinegar, fish sauce, sambel oelek, kimchi, kimchi juice and butter beans
Bring to a boil, reduce to simmer and continue to cook over low heat for about 15 minutes until all of the flavors are well combines
Serve and enjoy
Recipe by Jackie Ourman at http://jackieourman.com/lacinato-kale-kimchi-and-butter-bean-soup/