\ Tender Kale with Carrots, Onion, and Mild Spices

Tender Kale with Carrots, Onion, and Mild Spices

Tender kale and carrots from teff love

Ye’zelbo gomen be’karot, as it’s called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. It’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cookingby Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!


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.

 

Nutrition information
Per cup: 212 calories; 7g protein; 11g fat; 28g carbs; 5 g fiber; 286mg sodium

Visit Kittee Berns at Cake Maker to the Stars.

Teff Love injera platter by Kittee Berns

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