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
schug (or to taste)
tightly packed kale, rinsed and coarsely chopped
kosher salt, divided
vegetable or vegetarian broth
fresh lemon juice
coarsely chopped walnuts, toasted
In This Recipe
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.