New Recipe--Using Kale
Monday, July 02, 2012
I was making up my menu this morning and decided I was going to have kale. I love mixing kale with other veggies. I have this recipe where you take onion, chick peas, and ground cumin and sauté it until it browns. It's delicious. So I was thinking I would add the kale to that recipe. I had some leftover sweet potato and thought that might be really good, too. I like to use whole cumin seeds instead of ground. You throw the cumin seeds in some hot oil and stir once they become fragrant. I put the cumin seeds in with the hot oil first and it spit all over. Next time onion first, then the rest. I used Smart Balance just to add salt and because I think it makes the sweet potatoes taste sweeter. It seems like a lot of oil, but once you add the chick peas, kale and potato it's not.
1 1/2 tablespoon olive oil
1 cup onion, strips or chopped
1 teaspoon whole cumin seed
1 cup Bush's Best Reduced Sodium Garbanzo Chick Peas
1 cup steamed kale
1 cup cooked sweet potato, cubed
2 teaspoons Smart Balance made with olive oil
Heat 1 tablespoon olive oil. Add onion. Sauté 2 to 3 minutes. Move onion to one side of pan and add 1/2 tablespoon olive oil allowing it to puddle. Once the oil is hot, add 1 teaspoon whole cumin seeds. Once it becomes fragrant, mix into the onion. Add chick peas, stir and cover. Once the chick peas start to brown, add steamed kale and sweet potato. Add 2 teaspoons Smart Balance. Stir and cover, allowing the flavors to meld and all the ingredients to heat through. Makes 2 servings. 363 calories a serving. One serving has 318 mg sodium.
To me, whole cumin seeds add a different flavor profile than the ground cumin seed you buy in the store. My husband and I use it in chili, curries, and stew. We also love it in sautéed cabbage.
I steam my kale in a stoneware baker in the microwave. Clean the kale, put it in the baker, add 1 or 2 tablespoons water, cover and cook on High for 5 minutes.