KALE INDIAN RECIPES RECIPES

INDIAN KALE WITH CHICKPEAS RECIPE | ALLRECIPES

Indian Kale with Chickpeas Recipe | Allrecipes image

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories Side Dish Vegetables Greens

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Steps:

Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, CarbohydrateContent 30.9 g, FatContent 8.5 g, FiberContent 7 g, ProteinContent 6.4 g, SaturatedFatContent 1.1 g, SodiumContent 385.8 mg, SugarContent 1.8 g

INDIAN-SPICED KALE & CHICKPEAS RECIPE - FOOD.COM

Indian-Spiced Kale & Chickpeas Recipe - Food.com image

Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3/4 cup each, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 -1 1/2 lb kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth or 1 cup vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala (see Ingredient note)
1/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed

Steps:

Heat oil in a Dutch oven over medium heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add broth, coriander, cumin, garam masala and salt.
Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
Carbohydrate Servings: 2.
Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.

Nutrition Facts : Calories 228.5, FatContent 5.9, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 531.2, CarbohydrateContent 37.2, FiberContent 7.2, SugarContent 0.1, ProteinContent 10.5

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