The sight of the dark green, broad-leafed Dinosaur Kale soaking up a fresh mist at the local fresh produce store is always luring for the health-conscious cook. She quickly hashes up a plan for it, letting it course through upto three meals in different avatars, to please the motley of unique palates in the family. Baked Kale chips for the little mouths, who love the crunch of the salt and pepper dusted, curly-edged crisps. A tall glass of Kale, apple and banana smoothie for the wholesome-breakfast buff on the move. And with those midribs and stem portions that will remain untouched, she reckons, as she reaches out to bag a nice, big bunch of the leafy green favorite, a delicious, garlic and spice imbued hodgepodge topped with toasted cashews. While she can’t wait to scoop some with a piece of warm, ghee-touched roti herself, she’s sure it will hit all the right notes to woo the rest of the family to the dinner table. Smiling tenderly at the thought, she riffles through the frozen section and grabs a pack of sweet corn kernels, to mix into her new recipe..
Kale Stem Hodgepodge
- Stems and midrib portions of 1 bunch of Kale, cleaned and shredded in your food processor
- 1/4 Cup corn kernels, thawed
- 2 Onions, sliced thin and long
- 2 Cloves of garlic, finely minced
- 2 Small green chillies, finely minced (optional)
- 2 Tablespoons oil
- 1/2 Teaspoon cumin
- A pinch of turmeric
- Salt according to preference
- 1/4 Teaspoon each red chilli powder, coriander powder, fennel powder
- A dash of garam masala and black salt (optional)
- A handful of cashews, lightly roasted (optional)
Heat the oil in a pan/ kadhai and season with cumin, turmeric. Slide in the onions, garlic, chillies (if using) and saute for a few mins, until the onions are starting to turn translucent. Add the shredded kale stems, corn, sprinkle salt and let cook, covered, for upto 7 minutes. Add all the dry masala powders, stir well, and cook for another 3-4 minutes or until done. Top with roasted cashews and serve hot with any bread of your choice.