KALE WITH CHANA & COCONUT
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries
Provided by Jane Hornby
Categories Dinner, Main course, Side dish, Supper
Time 30m
Yield Serves 2 as a main, 4 as a side
Number Of Ingredients 16
Steps:
- Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
- Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
- Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
COCONUT KALE
The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
Provided by Sam Sifton
Categories easy, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
- In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
- Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 350 milligrams, Sugar 3 grams
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