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Ingredients - enough for two
1 bunch of kale or spinach/silver beet
Handful of fresh coriander
Ghee/butter/oil
1 tsp grated ginger
1 tsp minced chilli
2 tsp turmeric powder or 3 tsp fresh root
1 tsp salt
1/2 lemon for juice
1/2 cup sour cream
1 tsp of Asafoetida
Haloumi cheese or tofu
Heat the ghee, and fry the ginger and chilli.
Add the chopped and washed kale and stir fry for a few minutes to get the chilli/ginger over the kale.
Cover and cook until the kale has reduced, add small amount of water to stop burning.
Turn down and steam the kale for about 15 minutes until tender.
Mix the turmeric and the sour cream and add to the kale and stir in.
Add salt and lemon.
Cook on low heat for another couple of minutes.
Chop the coriander and sprinkle over just prior to serving.
Shallow fry the Haloumi or tofu with some ghee or oil with the Asafoetida, brown on all sides.
Fold into the Kale just prior to serving.
Serve with rice, chutney and pappadums or chappatis.
Some people like to puree the kale before serving, this is a great way to get the volume down further and prepare a larger amount and store in the fridge.
1 bunch of kale or spinach/silver beet
Handful of fresh coriander
Ghee/butter/oil
1 tsp grated ginger
1 tsp minced chilli
2 tsp turmeric powder or 3 tsp fresh root
1 tsp salt
1/2 lemon for juice
1/2 cup sour cream
1 tsp of Asafoetida
Haloumi cheese or tofu
Heat the ghee, and fry the ginger and chilli.
Add the chopped and washed kale and stir fry for a few minutes to get the chilli/ginger over the kale.
Cover and cook until the kale has reduced, add small amount of water to stop burning.
Turn down and steam the kale for about 15 minutes until tender.
Mix the turmeric and the sour cream and add to the kale and stir in.
Add salt and lemon.
Cook on low heat for another couple of minutes.
Chop the coriander and sprinkle over just prior to serving.
Shallow fry the Haloumi or tofu with some ghee or oil with the Asafoetida, brown on all sides.
Fold into the Kale just prior to serving.
Serve with rice, chutney and pappadums or chappatis.
Some people like to puree the kale before serving, this is a great way to get the volume down further and prepare a larger amount and store in the fridge.