If you make these easy muffins according to the recipe, you will get moist, tasty muffins full of fresh blueberries.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 cups low-sodium vegetable broth
- 1 cup chopped onion
- 1 clove garlic, finely chopped
- 1 canned chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce from canned chipotle peppers
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 cups chopped kale
- salt and ground black pepper to taste
- crushed red pepper
Instructions
- Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
- Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.
- You can use water instead of vegetable broth. You can use collard greens instead of kale; 8 cups is about 8 ounces.