Kale has become a more popular food in recent years in large part due to it's amazing health benefits. One cup of chopped kale will give you 9% of your daily value of calcium, 206% of Vitamin A, 134% of Vitamin C, and 684% of Vitamin K! (source) It is also a great source of iron.
Brad and I have been juicing kale for a couple months now, but I hadn't figured out a good way to serve and consume the whole vegetable, until I remembered a great recipe from my friend Nicole. This recipe is fairly quick to make (some recipes for kale salad require you to let it sit for hours before consuming) and it really brings out the natural flavor and texture of this curly, leafy green. I can see this recipe becoming a regular player in our weekly meals.
Curry Kale Salad
From Nicole Cordova
Yield: one medium-size bowl full (about 4-6 servings)
Time: 20 minutes
1 bunch raw kale, chopped, stems removed
2 fresh cloves garlic, minced
2 tablespoons olive oil
Pinch of sea salt
1/2 teaspoon curry powder
Pinch of cumin
1 cup chicken stock
2 tablespoons tomato paste
Coat the bottom of a large pot with olive oil on medium heat. Add garlic and dry spices, then stir briefly (about 25 seconds). Add chopped kale leaves. Mix tomato paste and chicken stock together until tomato paste dissolves, then pour over kale in pot. Cover and reduce heat to low. Let cook for approximately 10-15 minutes. Salt and pepper to taste.
Use tongs to transferred cooked kale leaves to a serving bowl, then sprinkle with sea salt, freshly ground pepper, and crushed red pepper flakes.