KALE RECIPES INDIAN STYLE 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

SAAG (INDIAN-STYLE KALE AND SPINACH) RECIPE | ALLRECIPES

Saag (Indian-Style Kale and Spinach) Recipe | Allrecipes image

This dish is based on Indian saag or saag paneer, commonly served in Indian restaurants. In this case, I used kale instead of mustard greens and left out the cream common in the Indian version. You can also substitute other greens for the spinach. Goes great with beef entrees.

Provided by LUNACITY

Categories Side Dish Vegetables Greens

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bunch kale - stems removed, roughly chopped, and rinsed
1 bunch spinach - stems removed, coarsely chopped, and rinsed
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 serrano chile pepper, minced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon cayenne pepper
1 teaspoon salt

Steps:

Combine kale and spinach in a large soup pot over low heat. Cook just until wilted, 3 to 5 minutes. Transfer greens to a blender a little at a time. Blend until finely shredded, but not pureed, adding a small amount of water if needed.
Heat oil in a saucepan over medium heat. Add onion, serrano chile pepper, ginger, and garlic. Cook until onion is medium brown, about 5 minutes. Add coriander, cumin, garam masala, and cayenne pepper. Cook for about 1 minute more. Add kale mixture and salt and stir thoroughly. Bring to a low boil, reduce heat, and simmer 5 more minutes.

Nutrition Facts : Calories 155.5 calories, CarbohydrateContent 18.4 g, FatContent 8.2 g, FiberContent 5.1 g, ProteinContent 6.8 g, SaturatedFatContent 1.3 g, SodiumContent 699.4 mg, SugarContent 1.6 g

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