9 November, 2014
Kale with Ras el Hanut
I love kale, but it can sometimes be boring doing it the same way all the time. So, I decided to make it using my Ras el Hanut seasonings I made last week. We loved them! So much so, that I plan to make them with lamb on Christmas eve.
- 3-4 bunches kale (used a mixture of red Russian kale and redbor kale)*
- 2 tbsp neutral oil (grape seed or canola)
- 1/2 cup diced white onion
- 1 tbsp ras el hanut
- 1 tbsp fresh lemon juice
- 1/4 cup diced preserved lemon rind, rinsed
- Olive oil, for finishing (optional)
*this recipe also works well with chard
Wash the greens and remove the thick ends, cutting them into a small dice. Chop or tear the leaves into medium pieces.
Heat oil in a large saute pan over medium heat. Add the onion and a pinch of salt; cook, stirring often, until the onions begin to soften. Add stems, ras el hanut, and another pinch of salt, and continue cooking for 4-5 minutes. Once the stalks have softened, add the chopped leaves and cook for another 1-5 minutes, until leaves are tender.
Remove from heat and stir in lemon juice and preserved lemon. Drizzle a little olive oil over the top (optional).