First Person

Amanda Freitag: One-Pot Meal

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Photo: Clay Williams

Eating for good with Amanda Freitag’s one-pot kale and tomato stew

Amanda Freitag is an accomplished chef, world traveler, author, and Oxfam Sister on the Planet. Freitag is also the co-star of Food Network’s series, Chopped and the co-host of Food Network’s American Diner Revivial. In September 2015, Freitag released her first cookbook, The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking.

Amanda shared a kale and tomato stew recipe for Oxfam’s Eat for Good initiative: Save food, shop seasonal, eat less meat, support farmers, and cook smart.

I have to admit that one of the discoveries I have made now that I have been enjoying cooking for myself at home is that I am a closet vegetarian. I never really buy a big piece of meat and cook it just for me. More times than not I find myself making one-pot meals made up of delicious greens, beans and grains. It’s a great way to eat because it is healthy, satisfying, and cheaper than buying meat every night—and I never feel like I am missing out. This stew can be eaten with a fried egg on top, or served under a piece of chicken or pork. It is versatile, but mainly I love it because it is just so hearty and yummy as a solo act.

This recipe aligns itself well with Oxfam’s Eat for Good guide because the greens can be substituted for any other leafy green that’s in season and available at your farmers market or grocery store. The dish can be a meal in itself without adding a large piece of meat or fish protein to it and it’s a one pot meal which saves energy.


  • 3 Tablespoons olive oil
  • 1 Spanish onion
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 6 cloves garlic sliced
  • 1 large bunch green curly kale
  • 3 cups chickpeas, cooked
  • 4 cups chopped fresh plum tomatoes or canned stewed tomatoes
  • 1 cup vegetable stock
  • ¼ teaspoon black pepper

Remove ribs from kale and roughly chop leaves
Peel and cut the onion into 8 wedges
Peel and thinly slice the garlic

In a large, wide saucepot heat the olive oil over medium heat and add the onion. Season the onion wedges with a pinch of kosher salt and cook for about 3 minutes. If the onions brown a smidge, it is okay, but we are not looking to caramelize them. Add the red pepper flakes and the garlic and continue to cook over medium heat for 2 minutes.

Add the kale and stir, coating it with the oil, onions and garlic, and wilt down for about one minute.
Add the chickpeas, tomatoes and vegetable stock. Cook for at least 10 minutes, allowing all the flavors to come together.
Season with kosher salt and black pepper, to taste and add more spice if you like an extra kick.

Swiss chard is a great substitute for kale and if you are feeling really leafy try using BOTH!!

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