I've also explored the various ethnic markets - picking up labneh at the Turkish market, pakora snacks at the Sri Lankan grocer - as well as the local farmer's markets. I finally found the German word for kale at an organic vegetable stall at the Helvetia market Tuesday morning (Federkohl). This inspired me to get back into cooking by making a nutritious lunch...
Sautéed Kale with Broccoli & Red Beans
1/2 small head of broccoli
1/2 red onion
1 clove garlic
1 T olive oil
1 T Bragg's liquid aminos (or tamari sauce)
1 small can red beans (or any!)
- Blanch the broccoli in boiling water for 5 minutes, still firm and bright green. Drain and set aside.
- Chop the red onion into slivers and dice the garlic finely. Sautée in the olive oil for five minutes, then add the garlic and spices (ginger, salt and pepper to taste).
- Rinse the kale and chop or rip leaves into medium pieces, discarding stalks. Add to the pan.
- Add the Bragg's (or tamari or soy sauce) and cover pan, letting the kale cook for about 10 minutes.
- Add the broccoli and stir fry for a couple of minutes, then remove from heat.
- Serve in a bowl topped with the beans...mmm.