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.
Basmati Kale
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.)
cityhippyfarmgirl 
What a fabulous dish – great way of serving rice and like you say packed with all things good for you.
🙂 Mandy
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Super packed with all things good Mandy!
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This looks like a wonderful weeknight dinner. I’ve never cooked with kale (!) so will aim to get to this and try it out.
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I think kale is one of those vegetables that Australia has been using more and more of in the last few years.
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I never have tried kale, I wasn’t much aware of it until I moved here…now does it smell when you cook it or is that collard greens?
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I think they are similar, (collard greens and kale) smell though I can’t think of any particular one…
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Brydie, we made a decision this year to grow more kale – it was such a hit last time! Your dish sounds delicious, and for some reason I think it would be nice with a poached egg. 🙂
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You’re darn right Celia. Whack an egg on the top and I think that would be lovely.
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Cannibalism? good one… We just put in our first ever crop of bright lights kale…I thought maybe the colors of the stems would be enticing to the kids who love color.
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You’re right. I’ll bet that would be enticing to the kids 🙂
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I love cavolo nero…my favourite winter veggie. I love it slow cooked in a ribollata or similar as I find the flavour intesifies/improves with the long cook. This quick cook meal sounds lovely too.
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Thanks for the idea SG. I think I might make a ribollita with my next bunch. Thank you!
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I love cavalo nero. It is so cheap in Italy – about 50 cents a bunch. This is not the case in Brisbane and it is not as good, but I am definitely trying this soon.
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I’m not actually sure how much it is here as I always get a whole heap of other stuff as well. I’m sure it’s not 50 cents though.
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I’m up for anything green that might interest the kids – I’ll add this one in, thanks.
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I think my key was the hiding a whole pile of it under the natural yogurt 🙂
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That actually looks yum! I say actually because although I grow kale…I don’t like eating it! 🙂 I’m going to try your recipe.
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Give it a crack Mrs Bok!
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I love kale but have found some dodgy specimens that have made me a bit more fussy about using it but the way it holds its shape always pleases me
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It’s good stuff isn’t it it.
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Kale is my absolute favourite vegetable and I eat it every day.
Have you tried Kale chips yet? They are the so good, I can easily demolish a whole tray by myself!
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I’ve heard of them but haven’t tried them. I’ll have to look out for some.
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Here’s my favourite recipe – super easy to make yourself!
http://glutenfreegirl.com/baked-kale-chips/
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Oooo, yum! I think I need to give that a crack! Thank you.
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I use this stuff heaps too, love the way it doesn’t disappear & holds its colour. Yummy stuff 🙂
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It does hold its colour well doesn’t it. I think I’ll have to try these kale chips next.
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i hope you will share more kale recipes.
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Love to Kristi 🙂
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We get lots of different sorts of Kale here, curly kale is more popular and more widely available, and the supermarkets charge a premium price for the cavolo nero for some reason. We have grown it very succesfully in the past and like it as much as the cabbage whites do! I am not sure if we have got any seed sown this year, thanks for the reminder and the lovely recipe!
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The first time I used curly kale I didn’t know what I was doing, in went the stalks and just a little bit of cooking…. it was quite…chewy 🙂
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