There are times when I am challenged by my dear husband to use new ingredients and come up with a meal that meets his seal of approval 🙂 . I sent him shopping one day and he came back with an extra item to the list – Curly Kale. As soon as I saw it I thought Oh NO ! I have tried to cook with curly kale before some years back but found it too irony in taste and it did not quite work with what I made. So this time I thought I will look for some inspiration and then try and create a dish. I did a search and looked at a blogger and from there to a site dedicated to curly kale, which had lots of recipe ideas and nutritionist information. Both the sites seem to talk about the curly kale with a lot of fondness and suggested to use it as a cabbage. So I thought, right, looked at the ingredients I had then added the ingredients to this dish until it was an aesthetically pleasing. Then I served it up and it tasted great, even my son enjoyed it – I removed the green pepper corns from his dish. I thought that something so good for us and tasty, can’t go wrong really. So I will not be avoiding this vegetable in the future. I got some more curly kale soon after and used it in a curry as well as in a pasta sauce, which also tasted good.
Curly Kale, Rice & Beans
I think that this recipe would work with pasta also, and if you like it to be a little bit saucy then you can add either coconut milk or chopped tomatoes. Instead of the green pepper corns you can use either whole black pepper corns or chopped green chillies.
Preparation time: 15 mins Cooking time:30 mins Serves: 2
3 cups cooked rice
3 tbsp of sunflower oil
2 cups shredded curly kale
1 small red capsicum diced
1 red onion diced
1 can washed & drained borlotti beans
1 tbsp green pepper corns
salt to taste
about 1 tbsp of lemon juice
1) Wash and soak the rice in cold water for a while, boil the hot water for cooking. Cook the rice in boiling water with salt, for about 10 minutes or until done. Once cooked drain the excess water and keep aside until ready to be used.
2) Wash and chop all the vegetables, heat a large wok on high and add the oil. Place the onions and capsicum and saute for a few minutes. Once they become transuclent add the rice, curly kale and green pepper corns. Mix well and cook for a further 10 minutes, add the salt to taste and the lemon juice and you are ready to serve, enjoy it warm.