Cumin infused Kale

May 11, 2008 at 10:37 pm (Cooking, Uncategorized) (, , , , )

My iron levels are currently on the low side so I knew I had to run to the store and stock up on Kale.  Most people don’t get a sufficient amount of dark leafy greens and I’m definitely trying to both convince others to eat them as well as myself.  

I’m talking about our bitter and often tough friends Kale, spinach, collard greens and chard.  I have experimented with many recipes and it seems that these veggies always need to be at least slightly cooked (for both texture and for the body to digest properly).  I’ve also found they do well with seasoning, otherwise you generally have a limp, tasteless mass of chewy leaves.  After flipping through my recipe books I found one from “Vegetarian Cooking for Everyone” that tastes fairly sophisticated.

Mixed Greens with Cumin and Paprika (Or my version Cumin infused Kale)


12 cups mixed greens – kale, broccoli rabe, chard or beet, escarole, mustard green


4 large garlic cloves

1 cup chopped parsley

1 cup chopped cilantro

3 Tbsp olive oil

2 tsp paprika ( I did without due to the deadly nightshade allergy)

2 tsp cumin

For Garnish: oil-cured black olives ( I used regular green ones), wedges of lemon and tomato (again you can defintely do without the tomatoe if allergic)


1) discard any inedible parts of the green, such as kale stems and tough ribs.  Set the leaves in a steamer – the tougher ones on the bottom, the most tender on top – and cook until tender.  Or boil each type seperately in salted water, then drain.  Chop into pieces about one inch square.

2) Pound the garlic with 1/2 tsp salt in a mortar until smooth, then work in the parsley and cilantro pounding them briefly to release their flavours.

3) Warm the oil with the paprika and cumin in a wide skillet over medium heat until they release their fragrance.  Don’t let them burn!  Stir in the garlic, then add the greens and cook until any extra moisture has evaporated.  Taste for salt.  Pile into a dish and garnish with olives, lemon and tomato.  Don’t forget to squeeze those lemons onto the kale before eating!



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