If you are looking for a new way to enjoy kale, you have GOT to try this spicy, Indian-inspired kale recipe!
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If you’ve read my post on How to Have a Fit Pregnancy you know that I’m trying to eat healthier and especially that kale is a big deal while pregnant (dark leafy greens are packed with pregnancy-friendly nutrients). The thing is, this baby in me LOVES spicy food. I could eat spicy food at every single meal of the day, and routinely do. I have also found that I feel my best when I get veggies in at breakfast, so this spicy kale is the best breakfast dish ever for me. Combine it with some roasted yams for a quick-energy carb and some scrambled eggs to add in protein and you’ve got a completely balanced meal.
- 1 tablespoon coconut oil
- 1 bunch kale
- 2 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- 1/2 cup diced apple (about 1/2 a medium apple)
- 1/4 teaspoon garam Masala
- 1/4 teaspoon mirchi (Indian chili powder)*
- 3 tablespoons pomegranate juice, divided**
- 1/4 cup raisins
- 1/2 cup broth
- 1/2 teaspoon salt
- Pull kale leaves off of thick spine.
- Rinse kale leaves and dry in towels. Give these a good squeeze as you are drying them. Not only will it help get out the excess water, it will tenderize the kale a bit.
- Tear kale into bite-sized pieces.
- Melt coconut oil in a large Sauté pan (be sure you have a lid, or something you can cover it with to work as a lid).
- Sauté kale in coconut oil for a 2-3 minutes until it is slightly wilted. Use tongs to toss it around as it sautés so the kale gets coated with the coconut oil.***
- Turn heat down to medium.
- Add green onions (white parts only), ginger, and garlic, and sauté for another minute or so, until it is fragrant.
- Add diced apples to pan and cook for 2 more minutes.
- Sprinkle garam masala and mirchi (chili powder) over pan and stir well, sautéing for about one minute.
- Add 2 tablespoons of pomegranate juice and stir until liquid mostly evaporates. About 30 seconds to 1 minute.
- Toss raisins in the pan and stir to combine.
- Pour chicken broth over kale, cover with lid, and let kale simmer/steam for 2-3 minutes. Keep an eye on it to ensure you don't burn it (I plead the fifth on this one, lol).
- Return heat to medium-high. Remove lid, add remaining tablespoon of pomegranate juice and green parts of green onions. Stir frequently and cook until all liquid is absorbed. About 4-5 minutes.
- Turn off heat and add salt.
- Makes four 1/2 cup servings
*Mirchi is an Indian chili powder. It is not quite the same thing as the standard chili powder you see in America. I found it at my Asian grocery store, and you can also find it here on Amazon. If you absolutely can’t get your hands on it, my research shows that the closest substitute would be half cayenne pepper and half paprika. I haven’t tried it myself, but the bulk of the sites I found said this was the closest substitute. Seriously, though, just get some mirchi. You can use it in a bunch of stuff and it has a great kick.
**Don’t get pomegranate ‘drinks’ pr ‘juice blends’ for this. You want 100% pomegranate juice. I was trying to research to see what vinegar is most commonly used in Indian cooking. What I found is that vinegar is not what is typically used to provide the acid/tangy component of recipes. Pomegranate juice is usually used instead of the vinegar that other cultures utilize.
***Keep the oil in this recipe, even if you are trying to watch what you eat. Kale is a good source of vitamin K, and vitamin K is a fat soluble vitamin. This means that without some fat for cooking or dressing, your body can’t make good use of this vital nutrient that kale provides. If you’d like to learn more, check out The Veggie Book- How to Pick, Prepare, and Plate. It is a great resource for finding out the tastiest, healthiest ways to prepare veggies of all sorts.
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