The taste and texture of kale is a favorite fall treat, and you can almost feel the vitamins and antioxidants entering your bloodstream. Steaming and sauteeing takes awy any bitter flavor and leaves you with a rich, dark, nourishing yumminess. It’s easy to grow, and these days is often grown as a decoration in many gardens. Stock up when it’s in season, steam for a couple of minutes and pack in plastic bags to freeze for “local” flavor all winter long. This recipe was the highlight of an ayurvedic fall cleanse and I’ve been eating it ever since.
1 bunch kale (1-1/2lb)
1 cup water
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seeds
salt
fresh ground pepper
pinch of cayenne
1/4 cup pine nuts.
Wash kale and remove hard stems. Cut into 1/4 inch strips. Steam in a large pot with 1 cup of water until tender (15-30 minutes).
In a small skillet over medium heat ,or in the toaster oven at 400 degrees, dry roast the pine nuts until light brown.
Drain kale. Rinse and dry the pot. Melt ghee in the same pot andd the seeds and sauté for 30 seconds. Add kale and salt, stir for 2 minutes on low heat until all leaves are coated with ghee and spices. Sprinkle with black pepper and pine nuts.
Comments (1)
what is Kale and how it looks like, I would like to try this reciepe.
sadia akber Dec 29, 03:57 PM #