This far past salad season, trying to get greens into your diet can feel a little futile. By this time of year, most vegetable dishes lean to the roasted root variety. And while that makes sense from a seasonal perspective, it doesn’t mean we don’t sometimes want – never mind need – lighter fare.
For that I turn to kale, a rugged sort of green that flourishes in cool climates. Think of it as spinach with backbone.
Good kale, such as Russian red or Tuscan, can be sweet and assertive, and, when cooked properly, incredibly tender.
My favorite preparation spikes kale with lemon zest, red pepper flakes and Parmesan cheese.
To make this, remove the spines from two bunches of kale, then roughly chop the leaves.
In a very large skillet over medium heat, combine a couple tablespoons of olive oil, a sprinkle of red pepper flakes and a few minced garlic cloves. Sauté briefly, then add the kale, stir, cover and cook about 2 to 3 minutes.
Once the kale has wilted, add the zest of one lemon, a bit of salt and pepper, and 1 cup grated Parmesan cheese. Toss to mix well, then transfer to a serving platter. Top with a bit more cheese. It is simple, fast and delicious.
Indian-spiced Kale and Chickpeas
Recipe from Eating Well magazine’s “Eating Well Serves Two,” The Countryman Press, 2006, $24.95. Start to finish: 25 minutes.
Ingredients
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 to 1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable or chicken broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/2 teaspoon salt
15-ounce can chickpeas, rinsed
Directions
In a large, deep skillet or Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add the broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, about 8 to 10 minutes. Stir in the chickpeas and cook until they are heated through, 1 to 2 minutes. Makes 2 main or 4 side servings.
Nutrition information per serving (1 1/2 cups): 345 cal., 10g total fat, 3mg chol., 587mg sodium, 15g pro., 52g carbo., 10g dietary fiber
