The myriad of health benefits associated with kale have made it a major trend lately. Serve it with caramelized onions and cumin for a satisfying side dish.
By Rinku Bhattacharya
- 3 tablespoons oil
- 2 medium sized red onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 1½ teaspoons freshly ground cumin
- 1 teaspoon red cayenne pepper
- 4 cups of freshly chopped kale
- 2 tablespoon raisins
- Heat the oil on medium low heat for about 1 minute and add in the onions, cook the onions low and slow and they soften, curl and gradually turn golden brown. This does need some attention and about 10 to 12 minutes to get to the golden brown color.
- Remove about half the onions with a slotted spoon.
- Add in the ginger and cook for another minute.
- Add in the cumin and cayenne pepper and mix well.
- Add in the kale and stir well, until the kale is wilted.
- Stir in the raisins and cook until the raisins are heated through,
- Serve hot or at room temperature.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles.Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences.Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.