This past weekend, we ordered Indian food out from a local restaurant. Yaaaaay! It was a welcome break for me from the kitchen. Until I realized that we didn't have enough vegetarian items. So I decided to make my own version of a traditional Indian spinach dish by substituting kale. Which has become so trendy these days. I used dinosaur kale because it is more tender and was on sale at Whole Foods.
My son loved the kale with garlic naan, and my baby daughter enjoyed it pureed with no salt. My older daughter, though, is a whole other story. Believe me, I'm working on it. 😉
Here's how I made it…
Charred Indian Kale, Red Pepper and Corn Stir Fry
1 bunch dinosaur kale, stems removed and sliced (or have your kids tear them into pieces)
1/4 cup corn kernels
1/2 red pepper thinly sliced
1 thai bird chili, split
1 tsp. cumin power
1 tsp. turmeric
1 tbsp. grated ginger
1 tbsp. lemon juice
1 tsp. cilantro, chopped
1 tbsp. coconut oil
In a medium saute pan, add coconut oil. Preheat pan for 2 minutes on medium heat. Add green chili. Then add red peppers and stir fry for a couple of minutes. Add kale, corn, ginger, spices and lemon juice. Stir fry vegetables for 4-5 minutes until vegetables appear to be charred slightly. Season to taste. Garnish with lemon and cilantro.
The same recipe can be used for swiss chard, spinach or dandelion greens.