Author Notes
I adapted a list of spices from a spinach recipe originally found on 101cookbooks, kicking the spices up several notches to compliment the strong taste of kale. Schug is a middle-eastern combination of spices with heat. Use 1 teaspoon crushed red pepper if you can't find a jar locally. —ohyoucook
Ingredients
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1 tablespoon
olive oil
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1/2 teaspoon
schug (or to taste)
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1 teaspoon
ground cumin
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1 teaspoon
ground turmeric
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1 teaspoon
dried oregano
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2 cups
tightly packed kale, rinsed and coarsely chopped
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1 teaspoon
kosher salt, divided
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1/2 cup
vegetable or vegetarian broth
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1 tablespoon
fresh lemon juice
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1/2 cup
coarsely chopped walnuts, toasted
Directions
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In a large skillet or pot heat oil over medium-high heat. When hot, stir in schug, cumin, turmeric and oregano, and stir constantly for 30 seconds until fragrant.
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Add kale, half of the salt, and broth. Bring to a boil (which happens rather quickly), then reduce heat and simmer uncovered, stirring occasionally until broth reduces completely, about 5 minutes.
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Remove from heat; stir in lemon juice and walnuts. Taste and add remaining salt along with additional schug if needed. Serve hot.
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