I used to not like kale. Until my mom visited me from India and Indianized it. Western world’s new discovery “moringa” is a staple in South Indian cuisine for centuries. In fact, most households have a moringa tree in the backyard. That’s how common moringa is in South India, especially in the states of Kerala and Tamil Nadu. However, it is pretty hard to find moringa leaves in the USA. In all these years, I saw them once in an Indian store.
My mom discovered that kale is a great alternative to moringa when sauteed with red onion and grated coconut. I was completely taken by surprise when she served it to me. It takes all of 15 minutes to convert the leathery kale into a savory and tender goodness.
- I used leeks because I had one in my fridge. Feel free to substitute with sliced red onion or shallots.
- If you don’t have tomato in your pantry, just add juice of half a lime for the zing.
- If you don’t have coconut, don’t sweat it. Just add a little more onion to offset the bitterness of kale.
- If you are short of time, all you need to do is wilt the kale in some oil. Sprinkle salt and pepper and call it a day. Divine!
- Do not forget to de-vein kale. Place leaf flat on a chopping board. Slide tip of the knife along the side of the thick vein in the middle, and run it along down until there is no more leaf left. Repeat on the other side.
Kale stir-fry or sauteed kale
By January 22, 2020Published:
- Yield: 6 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
My mom discovered that kale is a great alternative to moringa when sauteed with red onion and grated coconut. I was completely taken by surprise when she served it to me. It takes all of 15 minutes to convert leathery kale into a savory and tender goodness.
- 1 bunch kale de-veined and chopped
- 1 leek or 1 cup red onion sliced
- 1 tomato or juice from half lime
- 4 cloves garlic crushed and minced
- 1/4 cup water
- 1 tsp chili powder
- 1 tsp turmeric powder
- 1/2 tsp crushed pepper corns
- salt to taste
- 2 tbsp oil or ghee
- 1/2 cup grated coconut frozen works just fine
- Heat oil in a skillet.
- Add cumin to hot oil and let sizzle.
- Throw in leek and garlic, and saute until leek is soft.
- Add diced tomato and cook covered on low heat until tomatoes turn mushy.
- Pile on chopped kale and add 1/4 cup water. Cook on medium low until kale wilts.
- Now add all the powders, mix and cook covered on medium heat for 2 minutes until kale is tender and no more water left.
- Throw in grated coconut and stir until well combined.
- Remove from heat and serve as side for steak, fish, or rice and lentil.