Thursday, May 28, 2020

Curried Kale



1 bunch of kale, preferably Lacinato, destemmed and roughly chopped
2 medium onions, sliced
1 clove of garlic, minced
1 fresh red chili, diced, or a pinch of dried chili flakes
1 tbsp vadouvan curry powder
2 cups of chicken stock, vegetable stock, or water
2 tbsp olive oil

Heat olive oil in a heavy bottomed pot or dutch oven over medium heat, then add onions and season with salt and pepper.  If using a fresh chili, add it after the onions have cooked for a few minutes.  Once everything is nice and soft, add the garlic and curry powder (and dried chili flakes, if using) and stir to coat for about a minute.  Add the kale to the pot in batches, space allowing, and add a little salt each time.  Once all the kale has been added and it's had time to soften a little, add the stock or water (if using water, add a little more salt and curry powder here), scrape the bottom of the pot with a wooden spoon to collect all the flavorful bits that have accumulated, then turn the heat to high.  Once the liquid begins to bubble, partially cover the pot and turn the heat down to medium-low.  Simmer for about an hour, stirring occasionally, adding more liquid if necessary.  You should end up with something brothy, but not soupy.  Consider adding a fried egg.

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