Kale is something that has been sneaking into more and more of my cooking lately. It’s an easy one to chop up and quickly cook, provided you are not using the stalks which can take a little longer. (It’s also known as tuscan kale or cavolo nero.)
I find it a subtle taste, which somehow quite often gets by The Monkeys. They seem to ignore the obvious green foliage in their dinner and any time that happens I’m certainly up for making the dish again. Being a dark leafy green it’s also loaded with all things exceptionally good for you.
The leaves cook up quickly like spinach or silverbeet, in a wilty kind of fashion that doesn’t require a whole lot of stove time. Perfect for a Frugal Friday dinner.
I used my flat bottomed wok with this little number because, 1/ I’m addicted to using the thing and 2/….actually there is no two. I just really like using the flat bottomed wok. Easily done in a regular pot though.
A couple of slurps of olive oil in the pan
add some diced garlic
the chopped kale leaves
and some basmati rice
cover the rice and kale mixture with water until it’s just over the top
add a good couple of shakes of dried cumin, coriander, (don’t be shy) and salt to taste
pop the lid on
keep a beady eye on the pot, add some more water to the top of the rice mixture when it’s all absorbed
give it a stir around and pop that lid on again
when the water has disappeared again, check to see rice is juuussst about cooked
turn hot plate off and leave the lid on for 5-ish minutes (it’s still doing it’s thing)
serve with natural yogurt or fetta and some local nuts*
for a vegan option just drizzle with extra olive oil and local nuts
and a dusting of dried chilli if you like a kick in the pants.
* I used pecan halves here. Pine nuts, walnuts, cashews etc. would all taste great though. Use what ever you can get that is grown locally. Alternatively try your local bar at closing time on a Saturday night… local nuts a plenty, (although not so great on top of your kale.)