Sauteed Kale with Fresh Tomatoes

October 29, 2006

Sauteed Kale with Fresh Tomatoes

Lisa Janz, TCSA
(side for one person)

1-2 tbsp olive oil
1 large clove of garlic
½ teaspoon cumin seeds
¼ teaspoon kalonji seeds (optional – available in Indian spice section of 17th Street Market)
½ share of kale
pinch of salt
1 tomato
1-3 radishes, depending on size (I used 3 tiny ones)

Cube tomato and radishes and season with salt. Set aside. Crush garlic and cook in olive oil with seeds until all three are fragrant. Add kale and cook for a minute until it begins to wilt. Add a few tablespoons of water and cover tightly. Cook until kale is tender. Serve topped with tomatoes and radishes, and a bit of extra olive oil if desired. This recipe can easily be increased – just add extra kale and a few more seeds if you want a stronger flavour.

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