We love it when bloggers come up with fun and exciting recipes using our cheeky wares. This recipe was created by Brinda Bungaroo and this is what she has to say about Cavolo Nero or Black Kale –

I find dishes like this very satisfying; it makes a great side accompaniment to many other dishes. I love the vibrant colours of this dish, so inviting and attractively pleasant to the eyes. It’s a very quick meal to prepare that is full of vitamins and iron – makes a great vegetarian vegan dish.

Kale is a member of the cabbage family, you can find them with curly, crinkly leaves or some with smooth leaves. Kale like most green leafy vegetable is full of nutrients. They contain an abundance of vitamins, iron, dietary fiber, calcium, potassium, omega-3 fatty acids, and protein. All of which that are extremely good for lowering cholesterol and regulate blood pressure. Also good for the digestive system, regulate the heart, help with lowering the risk of cancer, act as a good anti-oxidant, and good to treat anaemia.

I have to have these green leaves at least once a week, and this time to make it even more special and nutritious I decided to cook them with a Cheeky twist. I just love the name of this pickle “Smelly Garlic”. The aroma of this paste is quite intense and flavoursome, smoky, chilli and a touch of coconut – yummmmm it’s quite special. ”

Serves 2-4
Ingredients –

  • 200g curly Cavolo Nero (Black Kale), chopped (you can use Curly kale or even cabbage)
  • 1 medium size onion finely chopped
  • 2 Tbs rapeseed oil or vegetable oil
  • 1 tsp caraway seeds
  • 1 tsp freshly ground cumin
  • 2 Tbs Smelly Garlic pickle
  • Salt

Method –
Step 1
– Start by preparing the greens, wash and drain the Cavolo Nero in a colander.
Step 2 – Place a large skillet or a large non-stick pan over medium high heat. Add the sliced onion fry until slightly brown. Add the Smelly Garlic pickle give it a quick stir. Now add the cumin powder and caraway seeds.
Step 3 – Add the black Kale to the pan, season with salt. Give it a quick stir, leave to cook on low heat for another 10 minutes, until the leaves are tender yet retaining their green vibrant colours.
Step 4 – Taste for seasoning. Remove from the heat, serve warm or cold

Brinda’s Note: You can add other seeds such as pumpkin, sunflower or pine nuts etc to the dish.

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