Nutrition wise, kale is like spinach on roids and therefore, super duper healthy. To tell you the truth, I like the taste of spinach much better, but we’re doing kale today for the sake of variety and our goal is to make it quick, simple, tasty with minimal ingredients. This method of cooking softens the plant cell walls, making it easier on your digestive system to soak up the nutritional benefits of this plant.
Ingredients (serves 4):
- 1/3 tsp cumin seeds
- 3 garlic cloves, minced
- 6-8 oz fresh baby kale (~ 1 cup frozen), coarsely chopped
- 1/2 cup chicken stock OR vegetable stock OR water
- 1 tbs sliced almonds
- 1 Tbs red wine vinegar
- salt & pepper
Time ~ 10 min
- Toast almonds in a bit of oil over med-low heat (~ 2 min). Set aside.
- Heat oil/butter in a pan. Saute cumin seeds ’till fragrant (~1 min). Stir in minced garlic and cook ’till soft, if you are fond of garlic flavor. Otherwise cook ’till slightly browned.
- Add stock or water, turn heat up and add kale. Lower heat and simmer covered for 5 min. Remove lid and continue ’till most of the liquid evaporates. Cook longer if needed.
- Add salt and pepper and red wine vinegar.
- Garnish with toasted almonds and serve.