How to make kale taste nice

I’ve been trying to make vegetables just as nice to me as carbs and sugar are. I’ve had varying levels of success, but I’m determined to make it all work for me. Not one to back down from a challenge, I decided to try and make kale a thing and I think it might have worked! (this time)

You don’t have to use the exact same seasoning ingredients, but what was key in helping to cut the bitterness of the kale in this dish was the addition of lemon juice, so I’d keep that in as a staple.

Be warned – I sometimes cook with a lot of pepper, and my version of this dish has three kinds in it so if you want something milder please adjust the ingredients to suit your taste. Happy cooking!

What you need:

a bag of kale from the supermarket

two red onions, sliced

one shallot, sliced

a small handful seasoning peppers (a sort of mild chilli), chopped

three cloves of garlic, crushed/minced

a handful of fresh coriander, chopped

two teaspoons of turmeric powder

a strong pinch of cayenne pepper powder

a strong pinch of ground black pepper

a small teaspoon of scotch bonnet pepper sauce (or a hot chilli sauce) or alternatively a quarter of a scotch bonnet pepper finely chopped (use gloves)

a strong pinch of general all seasoning powder

a generous sprinkle of dried mixed herbs

lemon juice from half a lemon

Method:

Wash and drain the kale in a colander and set aside.

Pour roughly half a tablespoon of a cooking oil of your choice into a large pot and melt on a medium heat.

Add all the ingredients except for the kale and lemon juice. Stir until the onions and shallot have softened a bit.

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Add kale and cook until stalks have softened slightly – you want to retain some crunch. Drizzle lemon juice all over kale and continually stir around pot over a higher heat for a few minutes. Be sure to watch the colour of the kale. Once it turns bright green it doesn’t have long to go and you don’t want to overcook it so it turns kinda dark and mushy.

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Turn off heat and you’re ready to go.

Until next time,

V

 

 

 

 

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