Thursday, April 3, 2014

Yet another side of the Kale



The little guy was talking about Food pyramids,making Tangram pyramids and declared we need more greens in our diet. He was bouncing off the walls with his new found green gyan (its a Sanskrit word which translates to Knowledge) and suggested he will have the Kale juice. Lets just say the whole kale juice kind of kindled a very bitter experience for him. I had to fix it ASAP. Before the food pyramid phase fades off. 




Thus came the quintessential ingredient that solves all the culinary catastrophes in our kitchen-The potato. I was not trying to hide the kale with the potatoes but was going for something on the lines of alleviating the boldness of Kale with some subtleness of the potatoes. 




Three cups of kale pureed 

1 cup of boiled and mashed potatoes in big chunks 

1/2 tsp of red chili flakes 

1 clove of garlic 

1 tsp chili powder 

1 tsp cumin 

1 tsp of black pepper powder 

1/2 cup of vegetable stock - I was going for a thick soup, if you like the consistency to be more soupy and thin add more stock. 

salt 

1 tsp dried Fenugreek leaves 



Heat a tsp of olive oil in a pan. 

Add the cumin, garlic and red chili flakes. 

Let them roast for about 50 seconds or so. You can smell the roasted garlic, cumin and peppers and you will know they are ready for the next step. 

Add the pureed kale along with the pepper and chili powder. 

Add the potatoes and stock. 

Add salt and let it come to boil (If its too thick add more stock at this point).

Turn off the heat and add the Fenugreek leaves. 





Get a good book, find a cozy corner and enjoy the chunks of potato mingling effortlessly with the ever green kale. And of course the little guy slurped it down happily.

2 comments:

  1. Oh, that looks and sounds delicious. Thanks for sharing with NCR. If you could add a link back to my site that would be appreciated.

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  2. Very interesting way to use kale this way..

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