ingredients:
8 oz kale greens
1 oz dried oyster mushrooms
4 oz baby corn
one leek
one medium yellow onion
two fat cloves of garlic
one plump tomato
quarter of a large red pepper
one tablespoonful of whole black peppercorns
one teaspoonful of cumin
half a teaspoon of mustard seeds
one teaspoonful of turmeric
three chiles de arboles
two inches of ginger
method:
hot dutch oven, oil, sizzling cumin and whole black peppercorns, and popping mustard seeds. before the spices burn, bung in the baby corn, leek, onion, tomato, chiles de arboles and red pepper, toss vigorously, turn the heat down and put the lid on for everything to soften and sweat. after about 5 mins, add kale, ginger, turmeric, and finally salt and have the greens wilt a little. this whole process takes about 15-20 minutes and yields at least three to four servings of delicious goodness that keeps the belly full and the hunger pangs every three and a half hours at bay thanks to all that fiber. i think i am going to start putting kale in everything now. next up sunchokes and green beans, probably with soy chunks thrown in for good measure.
0 comments:
Post a Comment