Kale indian recipe Ingredients
1 1/2 cups dried chick-peas, soaked overnight, drained, and rinsed
10 cups water
2 large onions, chopped coarse
3 large garlic cloves, minced
1/4 cup olive oil
2 green bell peppers, chopped coarse
1 1/2 pounds kale, coarse stems discarded, leaves washed well and
chopped
2 28-ounce cans plum tomatoes including the juice, chopped
6-ounce can tomato paste
2 1/2 tablespoons chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dry hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompaniment
In a large saucepan simmer the chick-peas in the water, covered
partially, for 1 1/2 hours, or until they are tender. In a heavy
kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the vegetables are golden, add
the bell peppers, and cook the mixture, stirring, for 10 minutes.
Add the chick-peas with the cooking liquid, the kale, the tomatoes
with the juice, the tomato paste, the chili powder, the thyme, the
oregano, the red pepper flakes, the cumin, the sugar, and the bay
leaf, bring the liquid to a boil, and simmer the stew, stirring
ocassionally, for 1 hour. Discard the bay leaf, season the stew
with salt, and serve the stew on the couscous or rice.
Makes about 14 cups, serving 8 to 10
Kale-and- Salt-Cod Chowder
Yield: 8 servings.
1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into 1/2-inch disks
1 small onion, chopped
2 medium baking potatoes. peeled and cut into 1/2-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
1/2 teaspoon chili-pepper flakes
1/2 cup fresh minte, minced
Soak the salt cod overnight in cold water. Drain and tear the cod
into bite-size pieces, removing any remaining bones. Cover the
cod with fresh water and bring nearly to a boil. Remove from the
heat, cover and let sit for 15 minutes. Drain and set aside.
Warm the olive oil in a large soup pot over high heat. Add the
sausage and cook, stirring constantly, for 3 minutes to lightly
brown. Reduce the heat to medium, add the onions and cook, stirring
frequently until the onions are nearly soft, about 5 minutes.
Add the potatoes and toss. Add the chicken broth and bring to a
bol. Add the kale, bay leaves and chili pepper flakes. Return to
a boil, then lower the heat and simmer for 30 minutes. Skim the
fat off the top of the soup. Add the cod, adjust the seasoning,
ladle into bowls and sprinkle each with fresh mint.
QUICK KALE & MUSHROOM SAUTE
(serves 4 as a side, 2 as an entree)
1 tblsp olive oil or less
1 tblsp minced garlic
1 tblsp soy margerine (I omit this)
8 oz.white mushrooms (oysters or chantrelles)
4 cups kale, tightly packed
1/4 cup water
1 tsp tamari
5 cherry tomatoes, quartered
salt and pepper to taste
Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and
margerine (if used) and saute until garlic is lightly browned.
Add veggies and stir 15-30 seconds, making sure not to burn the
garlic. Add water, tamari, salt and pepper and cook another 5
minutes, stirring often. Add tomatoes and cook another 5 minutes
on low. Serve immediately.
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