Kale indian recipes Ingredients
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala (see Ingredient note)
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring,
until fragrant, about 30 seconds. Add kale and cook, tossing with
two large spoons, until bright green, about 1 minute. Add broth, coriander,
cumin, garam masala and salt. Cover and cook, stirring occasionally,
until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover
and cook until the chickpeas are heated through, 1 to 2 minutes.
NUTRITION INFORMATION: Per serving: 202 calories; 5 g fat (1 g sat,
3 g mono); 1 mg cholesterol; 32 g carbohydrate; 9 g protein; 6 g fiber;
415 mg sodium.
TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of
chopped leaves. When preparing kale for these recipes, remove the
tough ribs, chop or tear the kale as directed, then wash it--allowing
some water to cling to the leaves. The moisture helps steam the kale
during the first stages of cooking.
Ingredient Note: Garam masala, a ground spice mixture traditionally
including coriander, cumin, cinnamon, peppercorns, cardamom and cloves,
is commonly used in Indian cooking. Find it in the specialty-spice
section of large supermarkets.
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