Indian-Spiced Creamy Kale with Rutabaga
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Serves: 4-6
 
Ingredients
  • 3 heads of Lacinado Kale, (or other kale or greens), stems removed (save for juicing)
  • 1 Red Onion, thinly sliced
  • 1 Leek, thinly sliced
  • 6 Garlic cloves, minced
  • 1 Tbsp Ginger, minced
  • 1 medium Rutabaga, peeled and diced into 1-2 inch pieces
  • 1 recipe of coconut/cashew cream (see recipe below)
  • 2 tsp Turmeric, dried (1 Tbsp if using fresh)
  • 1 tsp Cumin, ground
  • 1 tsp Coriander seed, ground
  • 1 tsp Garam Masala
  • ½ bunch of Cilantro, chopped
  • Lemon juice
  • 1 Tbsp Extra Virgin Coconut Oil
  • A couple of grinds of Black Pepper (for better turmeric absorption)
  • Sea(weed) Salt to taste
For the Coconut/Cashew Cream:
  • ½ c Cashews, soaked for 12 hours, rinsed and drained
  • ½ c Shredded Coconut (soaked for a few hours if your blender is just ok)
  • 1 c Water
Instructions
  1. In a wide-bottomed pot or pan with lid, on med/low heat, saute the onion, leek, ginger, garlic and spices in the coconut oil and a ¼ c of water, until it all gets limp and translucent (without browning).
  2. Roughly chop up the stem-free kale (and rutabaga if you're not steaming/roasting it separately) and add it to the pot, along with ½ c of water. Put the lid on and let it steam down.
  3. Take the lid off, and stir it around and add a little more water if it has dried up, put the lid back on.
  4. Continue this, adding water when you need to, on med/low heat until it takes on a melt-y, cohesive texture (25-35 minutes)
  5. Make the cream, and add it to the mix. Mix around and let it simmer with the lid on.
  6. If it gets gummy or tight, add more water to loosen it up.
  7. Stir in the cilantro.
  8. Season with sea(weed) salt, black pepper and a good squeeze of lemon juice.
  9. Serve on a bed of turmeric rice (with added chick peas or lentils for extra protein)
For the Coconut/Cashew Cream:
  1. Blend the coconut, cashews and the fresh water in a blender for 1-3 minutes (depending on blender power).
  2. Push through a fine-mesh sieve, using a ladle. (save any solids that don't go through for baking. smoothies, or hot breakfast cereal additions)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/indian-spiced-creamy-kale-with-rutabaga/