Seasoned Kale

Cooking Instructions

1. In a large skillet or nonstick sauté pan, heat 2 tbsp oil.  Add kale; cover and sauté on a low flame for 6 minutes.  Stir kale and increase heat to medium-low (do not cover). Cook till tender, stirring occasionally (about 6-8 minutes). In the meantime, in a small sauté pan or saucepan, add 1 tbsp oil and mustard seeds; cover and heat over medium-low flame.  When the mustard seeds stop sputtering and popping, remove cover and add cumin seeds, garlic, red chili peppers, and nuts, and fry until garlic turns a light golden brown. (Be careful to keep your face a safe distance, as the oil can spatter when adding ingredients.).  

2. When the kale is done, add the seasoning and toss. Salt to taste.  Serve with rice.

I think kale is a misunderstood vegetable.  It is very easy to cook, and the health benefits are indisputable. Kale’s slightly bitter taste mellows when sautéed. In this dish it is seasoned with cumin, garlic, and peppers, and the nuts impart a sweet taste.

Prep Time:  30 minutes Cooking Time:  15–20 minutes Serves:  4

• 2 Tbsp. extra light olive oil
• 1 bunch fresh kale (strip leaves off stalks, wash, and chop)

For the seasoning:

• 1 Tbsp. extra light olive oil
• 1/4 tsp. mustard seeds
• 3/4 tsp. cumin seeds
• 5 cloves garlic, peeled and sliced
• 2-4 dried red whole chili peppers (split in half)
• 1/8 c. macadamia nuts or honey-roasted cashews (or any nut your prefer)
• salt to taste