Modern Family? Here's my fave foodie scene, from an episode last season:
Cam: Hey Daddy! How was the Farmers Market?
Mitchell: Well it was great, but guess what the new spinach is?
Cam: Umm, radicchio?
Cam: Nooooo!Mitchell: I know, I was just as blown away as you are. I see kale as more of a garnish or buffet decor; I don't see it anchoring a meal.
Sorry, Cam and Mitch, much as we love you, we disagree. We are indebted to our dear friend, Farah Kapoor, pictured here with her handsome (and surprisingly trim, given the food that comes his way) husband. She taught us new way to prepare kale, which we recently learned was bursting with Vitamin C. Farah has graced these pages before.
She introduced us to Malaysian food, shared her recipes for saffron chicken, and jalapeno pakoras and has hosted us on numerous occasions. So we are delighted to tap her again for her newly developed Indian Kale recipe. Even my teenage daughter, who claims to loathe kale, gobbled this up, so it is definitely joining the rotation in our house.
14 ounces chopped up and washed kale
2 tbsp oil
1 tsp cumin seeds
1 tsp cumin powder
1 tbsp coriander powder
1 tsp chili powder
1 tsp chili flakes
1 tsp turmeric powder
1 onion diced
2 shallots diced
2 cloves garlic minced
1 tbsp Garlic finishing butter (optional)
1/2 cup chicken or vegetable stock
Salt to taste
1. To the oil add the onions garlic and shallots and fry till translucent.
2. Add the dry spices and sauté until fragrant.
3. Add kale and stock and just keep turning the kale until all the spices are distributed and the kale has wilted. If more liquid is needed add a little more water.
4. The kale needs to be wilted and the stalks a little crunchy. This takes 5-10 minutes tops
5. Remove from heat and add some finishing butter if you like.
6. Garnish with a handful of chopped cilantro and fried shallots.