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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
- 1 tablespoon olive oil
- 1/2 teaspoon schug (or to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 2 cups tightly packed kale, rinsed and coarsely chopped
- 1 teaspoon kosher salt, divided
- 1/2 cup vegetable or vegetarian broth
- 1 tablespoon fresh lemon juice
- 1/2 cup coarsely chopped walnuts, toasted
- 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.
- 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.
- Remove from heat; stir in lemon juice and walnuts. Taste and add remaining salt along with additional schug if needed. Serve hot.
- This recipe was entered in the contest for Your Best Green Holiday Side