Sometimes you just feel like greens in creme sauce, don’t you? This one is soooo healthy and sooooo tasty, with the garlic to add zest and depth. It can be used as a side dish, or when paired with the rice recipe that follows, a main dish. Thanks to Kokblog for the inspiration!
one bunch of kale
two cloves of garlic
chopped dried chili (what kind and how much depends on how spicy you want it)
60 ml (1/4 cup) tamari sauce
60 ml (1/4 cup) of water
one – three tablespoons of sour cream
goat cheese (you can use feta as well)
(serves two or three people)
Clean the kale carefully, trim the stems and chop the leaves into one-inch pieces. Peel and chop the garlic into tiny slices. Heat up some olive oil in a pan and sauté the garlic and the chopped chili. When the garlic starts to get golden brown, add kale and sauté until the kale starts to get a little soft. Lower the heat, add water and tamari, cover the pan and let it cook for about three to five minutes. Add some spoons of sour cream and some goat cheese. Stir without boiling for one minute (season with salt and pepper.)
Serve the kale with m’s lovely rice, brown pasta or even kasha (buckwheat).
m’s lovely savory rice
(serves two hungry people)
one cup (ca 235 ml) of rice, a mix of Brown Basmati and a small amount of black wild rice if you have it
two cups (ca 470 ml) of water
one clove of garlic
one big bay leaf
Sort through for the rice for any odd bits and rinse lightly in water. Put the rice and water into a pressure cooker (or rice cooker) and turn the heat on high. When the water starts to boil add salt, the whole clove of garlic and bay leaf. Stir and close the pressure cooker. Turn heat to medium and when it starts to steam/hiss turn the heat to low. Cook for 30 minutes. When it’s finished take the pressure cooker from the heat and wait for the pressure to go (about five minutes). Open the pressure cooker and discard the garlic and the bay leaf. Ready to serve!