I think kale is a misunderstood vegetable. It is very easy to cook, and the health benefits are indisputable. Kale’s slightly bitter taste mellows when sautéed. In this dish it is seasoned with cumin, garlic, and peppers, and the nuts impart a sweet taste.
Light olive oil
1 Bunch (100 gm), strip leaves off stalks, wash, and chop
Extra light olive oil
5 Clove (25 gm), peeled and sliced
Dried red chili
4 , split in half
Macadamia nuts/Honey-roasted cashews
1⁄8 Cup (2 tbs) (Any Nut Of Choice)
1.In a large skillet or nonstick sauté pan, heat 2 tbsp oil. Add kale; cover and sauté on a low flame for 6 minutes. Stir kale and increase heat to medium-low (do not cover). Cook till tender, stirring occasionally (about 6-8 minutes).
2.In the meantime, in a small sauté pan or saucepan, add 1 tbsp oil and mustard seeds; cover and heat over medium-low flame. When the mustard seeds stop sputtering and popping, remove cover and add cumin seeds, garlic, red chili peppers, and nuts, and fry until garlic turns a light golden brown. (Be careful to keep your face a safe distance, as the oil can spatter when adding ingredients.).
3. When the kale is done, add the seasoning and toss. Salt to taste. Serve with rice.
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A delightfully tasty dish – if that is what you are craving for, your search ends here ! Prepare kale with assorted nuts with a bright and lemony dressing merged with the combination of vegetables with great seasoning puts a delicious dish on your dinner menu.