This was the favorite kale recipe of our 2009 apprentice Emma. It’s delicious. She found the recipe at vegweb.com.
One bunch of kale (lacinato, preferably)
3 tablespoons olive oil
2 cloves of garlic, minced
1/4 cup small onion, diced (or scallion)
1/4 cup natural peanut butter
1/4 teaspoon cumin
1/4 teaspoon chili powder (or use some sriracha if you’ve got it!)
2 tablespoons Braggs Liquid Amino Acids (can substitute Soy Sauce)
1/4 cup water (may need to add more to get consistency right)
Strip the kale leaves off their stems, and chop the leaves roughly.
In a large pan over medium heat, heat up olive oil and throw in the diced onion. When onion starts to become clear, add the garlic and cook for a minute. Add kale to the pan and cook for about 3-4 minutes, or until it’s dark and wilty. You can always check a piece to make sure it’s not too chewy for your liking.
While kale is cooking, mix the peanut butter, cumin, chili, and Braggs together in a large bowl. Add the water slowly, while stirring. Using a whisk makes for extra smooth and creamy sauce, but a spoon works just fine. You may want to add more water than called for. The consistency should be creamy but not too thick or gloppy, so it will spread evenly over the kale in the end.
This dish is delicious hot or cold. If you’d prefer to serve it hot, leave the kale in the sauté pan and pour the sauce directly over it, stirring a few times to get the sauce heated up, then transferring the whole mixture back to the sauce bowl for serving. If you’re making the dish to serve later, you can simply pour the kale into the sauce bowl and mix it all up.