February 27, 2013

Curried Kale Salad

Ummm Kale :) !!! When Tony is out, or when he's got dinner plans, I always plan for Kale. It's something he won't touch and if he's not eating dinner at home, I don't have to feel guilty about making something he won't/can't eat!! Tonight, I tried a Curried Kale Salad

Curried Kale Salad w Corn & TVP
Prep Time: 20 min

Ingredients (2 Servings):
  1. 1 bunch Kale, leaves torn and stems removed (about 4 cups)
  2. 1 cup frozen Sweet Corn
  3. 1/2 cup Brown Basmati Rice
  4. 1/2 cup TVP Chunks
  5. 4 tbsp Canned Crushed Tomatoes
  6. 1 tbsp Garlic
  7. 1 tsp Cumin Seeds
  8. 1 tsp Ground Coriander seeds
  9. 1" pc of Cinnamon stick
  10. 3 small Bay Leaves
  11. 2-3 Cloves, whole
  12. Salt and Pepper, to taste
  13. 1/4 cup Mrs. Renfro's Hot Jalapeno Green Salsa.
Curried Kale Salad w Corn & TVP
Boil brown rice in ample amounts of water, drain and set aside. Do the same for TVP. Feel free to use Seitan instead as well. In a deep stock pot, big enough to hold 4 cups of kale, add crushed tomatoes and all spices. Saute for a couple of minutes and add a splash of water, if necessary. Once the spices release their aroma, add TVP or Seitan chunks and mix well. Add another splash of water and saute for a couple of minutes. Then add corn, mix well and layer kale on top. Reduce heat to medium low and cover. Allow kale to wilt (about 5-7 min, it will turn dark green). Add rice to this mix, toss everything really well together, add salsa and give another mighty toss. Taste test for salt/pepper or more salsa and serve warm. 

My Assessment: I seem to love all things kale. So I'll let you be the judge of this one. It was amazing and quite filling as well. I made this into 2 huge helpings, but it could easily be 3 or even 4, if you had a bowl of soup or something else with it. My second helping is sitting in the fridge for lunch tomorrow. Yum!

Nutrition Facts (Per Serving): Calories 403 (Fat Calories 24)
Total Fat 2.7 g; Carbohydrates 76.0 g; Dietary Fiber 11.1 g; Sugars 9.2 g; Protein 22.7 g

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