This pic was snapped right after I broke one of my tripods and my flash stopped working (yes, I am in fact always this graceful), but I had to share it anyway because the dish it depicts is just so darn delicious! It’s garlicky and green and nutritious and quick. I’m a big fan of kale, and have noticed recently in the supermarket that one can buy large bags of it prewashed and chopped, which means there is no excuse not to eat kale all week long and revel in the joy of American conveniences.
I ate this as a main dish with some pita bread, but it could also be served with rice or couscous, or as a side dish to a stew or tagine. The recipe is similar to one in Madhur Jaffrey’s World Vegetarian, which is easily one of my favorite cookbooks of all time - it has hundreds of interesting, simple, and healthy recipes that are ideal for the home cook. In fact, there is no doubt that the introduction to Madhur Jaffrey’s books when I was 22 or so has completely influenced my preferences for cooking and eating to this day. Thank you, Madhur, wherever you are!
Kale with Chickpeas and Olives
3/4 pound (about 15 cups) kale, rinsed and chopped
4 tablespoons olive oil
5 cloves of garlic, chopped
1/2 cup water
12 kalamata olives, pitted and sliced
3 cups cooked chickpeas (or 1 15-oz can, drained)
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
1 1/2 teaspoons mild paprika
pinch of cayenne
salt and pepper to taste
Heat olive oil in a large sauté pan over medium heat. Add garlic and stir for a few seconds. Add kale and stir, then pour in the 1/2 cup water and cover the pan. Cook on medium-low until kale wilts and is tender, about 5-10 minutes. Add chickpeas, olives, and spices, cover again and cook until mixture is warm, about 5 more minutes. Serve with rice or pita bread.