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Friday, 2 January 2015

Indian Kale

The Madhur Jaffrey Cookbook is a lovely Christmas gift.

With kale the only useful ingredient in the house, I did not expect that a book of oriental recipes will be of use.

But it did - a Caldo Verde recipe from Goa that turned out excellent.

And so easy to make...

4 potatoes diced
1 onion chopped
leaves of one bunch of kale chopped
12 cloves of garlic

And surprise, a full garlic head had exactly 12 cloves.

Add all to a pot with 5 cups of water (and some salt if you are so inclined).

Bring to a boil then simmer for one hour and 15 minutes.

After that, it was a matter of mashing it (or creaming it in an electric blender).

A final touch of 1 Tbsp olive oil and black pepper and ready to serve.

A delicious hearty soup that I will be making again and bragging about one Indian recipe that uses kale.

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