Tender Kale with Carrots, Onion, and Mild Spices
Author: 
Recipe type: Global Stew
Cuisine: Ethiopian / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Here’s an Ethiopian dish with lots of flavor featuring kale. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you.
Ingredients
  • 2 ¼ cups water, plus more if needed
  • 1 pound kale (2 bunches), washed, ribbed, and coarsely chopped (about 10 cups)
  • 1 small red onion, minced (1 ½ cups)
  • 1 carrot, thinly sliced and cut into half-moons (1 cup)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt, plus more if desired
  • 4 cloves garlic, pressed or grated (2 teaspoons)
  • 1 jalapeño chile, seeded, veined, and quartered lengthwise
  • Freshly ground black pepper
Instructions
  1. Put 2 cups of the water in a large saucepan over high heat and bring to a boil.
  2. Add the kale, cover, and decrease the heat to medium-high. Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching.
  3. Remove from the heat and let rest uncovered until cool enough to handle, about 10 minutes. Drain the kale in a colander and firmly squeeze out as much water as possible; the kale should not be wet.
  4. Transfer the kale to a food processor and process until finely chopped, about 10 pulses in all. Alternatively, finely chop the kale by hand with a sharp knife.
  5. Put the onion, carrot, oil, and salt in the same large saucepan and stir to combine. Cover and cook over medium-high heat, stirring frequently, until the onion is translucent and the carrot is just tender, about 5 minutes.
  6. Decrease the heat to medium, add the garlic, and stir to combine. Cook uncovered for 1 minute, stirring continuously to keep the garlic from burning.
  7. Add the kale, the remaining ¼ cup of water, and the chile. Stir to combine. Cover and simmer, stirring frequently, until the vegetables are tender, about 5 minutes. Season to taste with pepper and additional salt if desired, then serve.
Recipe by VegKitchen at https://www.vegkitchen.com/tender-kale-with-carrots-onion-and-mild-spices/