Jessica's Jottings:

On faith, food, family and frugality

Take one bunch of kale and add a dash of India

on June 19, 2011

So…my parents have come and gone. The power was gone and now is back. Routines that were broken are being renewed and revised. And…it’s time to start writing again. 😀

The recipe that I’m sharing today is one that I created by merging two different recipes and adding a splash of Jess. As titles are generally not my gig, I’ve called it (the not terribly creative) “Coriander Kale and Potatoes”. My original plan had been to submit it to the Vegetarian Times recipe contest, but I’m not sure that the submission went through. Firefox was acting a bit loopy that day and I never heard from them as to whether or not they recieved it. /shrug

My taste testers all enjoyed it though, and it’s been a fairly recurrent staple in our home. My oldest and youngest kids still don’t like it very much, but Nathan, Sarah and I enjoy it immensely. Also, it’s extremely versatile – as you’ll see in a moment!

Coriander Kale and Potatoes

Look at all of the pretty colors!

Coriander Kale and Potatoes

Ingredients:

  • Olive oil
  • 1 bunch of kale, washed, de-stemmed and chopped
  • 1 medium yellow onion, peeled and cut into slivers
  • 2 large cloves of garlic, minced
  • 2 medium potatoes, scrubbed and chopped into ¾ inch cubes
  • 2 c. of water
  • 1/2 tsp. of kosher salt and dashes of sea salt
  • Freshly ground pepper
  • 2 T. Lemon juice
  • 1/4 tsp. Turmeric
  • 1 T. Coriander seeds, slightly crushed (the link shows where I buy my coriander seeds locally)
  • 1 large chicken breast or block of firm tofu, cut into bite sized pieces (optional) (If not using chicken or tofu, add another potato)

Tools:

  • A large skillet with lid
  • A 2 or 3 Qt. saucepan with lid

Directions:

1. Pour the potatoes and water into the saucepan. Bring to a boil and cook the potatoes until easily pierced with a fork. Drain and set aside. 
Jess note: Feel free to play with this! I’ve used a combo of potatoes and sweet potatoes (as pictured below), potatoes and butternut squash (delicious!!!), and a combo of all three.

2. On medium heat, add olive oil to the skillet and let it warm up for a few minutes. Add the onions, garlic, chicken or tofu (if using), a couple dashes of sea salt and some freshly ground pepper. Cover and cook until onions are soft or the chicken is mostly cooked.
Jess note: Again, don’t be afraid to tinker with this! If you like mushrooms or peppers, this is where you would add them. Just slice, add and cook until soft – not squishy.

Laying the Foundation of Yum

Laying the Foundation of Yum - I subbed some sweet potato for some of the potato in the recipe

3. Add the potatoes, the sea salt, the turmeric and more olive oil, if necessary. Mix well and re-cover. Cook for about 4 minutes.

4. Remove the lid, stir once or twice and add the kale (see the pictures below), distributing it evenly over the top of the mixture. Now add the coriander seeds, distributing evenly over the kale. Do not stir, just drizzle a little more olive oil over the top and re-cover. Cook for about 5 minutes.
Jess note: You DO NOT want to overcook the kale. Check out the pictures below to see the transformation you’re looking for.

5. Remove lid and turn off heat. Lightly drizzle lemon juice over the top. Serve immediately and enjoy!
Jess note: Or let the flavors mingle for about 5-10 minutes before serving. It’s delicious either way.  😀

If using as a whole meal, it makes 2 good (as in huge!) sized portions. If using as a side or main dish, it makes 4 – 6 servings.

Raw Kale with coriander seeds on top

Raw Kale with coriander seeds on top - Note the silvery color

 
Cooked Kale

Cooked Kale - Note how it's greened up nicely

 
 
Let me know what you think! Also, please share any other tasty kale recipes that you’ve run across.
 
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One response to “Take one bunch of kale and add a dash of India

  1. […] Breakfast: Bacon Egg and Cheese Biscuits Lunch: Chicken Soup with Biscuits Dinner:  Coriander Kale and Butternut Squash […]

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