Tag: kale

Kale Dal

We make this recipe regularly. It's one of our favorite uses for greens.

Toor dal are also known as pigeon peas.

Ingredients Step
Heat Instant Pot on saute until hot.
1 T. oil Add.
2 t. mustard seeds
2 t. cumin seeds
Add. Cook until seeds start to sputter.
4 garlic cloves, chopped (1 t. powder)
1 onion, chopped (1 T. powder)
¾ t. salt
½ t. turmeric
1 c. toor dal
4 c. water
1 serrano, chopped (opt.)
½ t. cayenne (opt.)
Add. Stir to combine, scraping the bottom.
6 c. kale, chopped Place on top.
Cook 10NR10 on high.
juice of 1 lemon Add. Stir well to make a smooth lentil mixture. Serve.

Source: Pavani Nandula's Vegetarian Indian Instant Pot Cookbook

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients Step
Preheat oven to 375 degrees.
1 small onion, diced
olive oil
In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced
1 heaping c. Arborio rice
Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces
salt and pepper
Add. Stir until wilted.
quart of no-chicken broth Add broth. Bring to a boil over high heat.
Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped)
1 c. frozen peas, thawed --or-- asparagus, sliced
1 T. lemon juice
Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan
3 T. butter
Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

North African Chickpea Kale Soup

Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients Step
1 small onion, diced
1 carrot, diced
Brown in the bottom of a soup pot.
2 cloves garlic, diced Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin
¼ t. paprika
¼ t. ginger
⅛ t. allspice
⅛ t. cayenne
pinch saffron, lightly crushed
1 bay leaf
½ cinnamon stick
Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed Stir into spiced onion mixture.
4 c. stock Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan