The first official day of summer is in a couple days, and I probably should be sharing one of my more “summer-y” recipes. But I have been craving this dish lately and decided it was time to share, despite what the calendar says. In its defense, the zippy flavors feel quite at home in this season. You can always eat this cold or room temperature, too!
I’m trying to pack in the dark leafy greens during this pregnancy, but have had no desire for a raw kale salad. I’m usually one to devour one. Apparently baby has other plans. Instead, I’ve been packing them into smoothies, scrambling them into eggs and sautéing them. This creamed kale is perhaps my favorite way to “get my greens in” of late. This recipe really packs in the flavor, with garlic, fresh ginger and three of my favorite spices — turmeric, coriander and cardamom. Sundried tomato and lemon add brightness and the coconut milk provides creaminess. All of your flavor bases are covered!
Delicious flavor profile aside, I also love this dish because I’ve discovered it is one of the few ways Rose will eat kale outside of a smoothie. At least on one of her good eating days (you never know!). I chop the kale quite well before adding it to the pot, and cooking it in the coconut milk renders it tender and flavorful. I think it’s much easier for her two-year-old teeth to handle. The crispy chickpeas also help, because she loves crispy chickpeas. And crispy lentils! Apparently the way to Rose’s heart and stomach is to roast anything to a crisp. Smart girl.
Rather than cooking the chickpeas with the kale, I crisp them in the oven to add a little texture to this dish. I like to serve the kale atop already-prepped brown basmati rice, toss in the crispy chickpeas and add a dollop of yogurt and some fresh greens or herbs. That’s a perfect meal for any season, in my opinion. Enjoy!
For the kale:
- 1 tbsp ghee or olive oil
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 inch knob fresh ginger, grated
- Zest of 1 lemon
- 3 tsp turmeric
- 2 tsp coriander
- 1 tsp cardamom
- 1/2 cup sundried tomatoes, chopped into 1/4 inch pieces
- 2 bunches tuscan kale, de-stemmed and roughly chopped (about 8 loosely packed cups)
- 1 15-oz can coconut milk, preferably full fat and free of gums (I like this one)
- Juice of 1 lemon (about 3 tbsp)
- Sea salt and freshly ground pepper
For the chickpeas:
- 1 15-oz can chickpeas, drained, rinsed and patted dry
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Sea salt and freshly ground pepper
- 2 tsp extra virgin olive oil
To serve: brown rice, toasted sourdough bread or grain of choice; yogurt (coconut yogurt is particularly nice here); fresh greens and herbs, such as mint and cilantro.
- Preheat oven to 425°
- In a large pot, heat ghee or olive oil over medium heat. Add shallots and cook until fragrant and softened, about 3 minutes. Add garlic, ginger, lemon zest, spices and a pinch of salt and pepper. Saute for about 2 more minutes. Stir in the sundried tomatoes and kale, adding more ghee or oil if the pot becomes dry. Season with a generous pinch of salt and pepper.
- Saute the kale for about 5 minutes, until it starts to soften. Add coconut milk and the juice of 1/2 of the lemon. Bring to a boil, stirring frequently. Reduce heat to low, cover pot and cook for about 15 minutes.
- Meanwhile, cook the chickpeas. Place chickpeas on a small baking sheet. Toss with olive oil, spices and salt and pepper. Bake for about 20-25 minutes until chickpeas are crispy and slightly browned.
- Remove kale from heat and stir in the remaining lemon juice. Taste for seasoning and add more salt, pepper and lemon juice, if desired.
- Serve kale over brown rice, crusty bread or grain of choice. Top with the crispy chickpeas, yogurt and fresh herbs or greens. I like a sprinkle of mint or cilantro. Enjoy!