Make sure your curry powder is fresh—taste a tiny bit on your tongue to make sure it’s not bitter. You can also vary this side dish in a number of ways—making it simpler with kale and ginger; adding more vegetables, such as roasted potatoes or cauliflower; or even combining it with a bit of canned coconut milk.
- Yield: 4 Servings
- 8 cups kale (1 bunch, stripped from stalk, chopped into bite-size pieces, and rinsed)
- 1½ tablespoons canola, coconut, or peanut oil or butter
- 1 large shallot, thinly sliced (about ¼ cup)
- 1 cup shredded carrot (2 medium carrots)
- ¼ cup raisins or currants
- 2 teaspoons grated fresh ginger
- 1½ teaspoons mild curry powder
- In a skillet with a lid, bring 4 cups water to a boil and cook the kale for 4 to 6 minutes, or until tender. Drain, and shake the colander until all the steam is gone. Set aside.
- In the same skillet, heat your oil of choice over low heat and sauté the shallot for about 2 minutes. Add the carrot and sauté for another 2 to 3 minutes longer, until the shallot is golden. Add the raisins, ginger and curry and sauté for another minute or so. Add the kale to reheat, along with two pinches of salt. Mix well and taste to see if you need any adjustments.