Have you ever cooked Kale? It grows on you when you eat it, but it has a slight bitter flavor to it.
I have cooked it several times – it is even good cold. I learned all of this from a chef named: Chef Rachel Albert-Matesz in a class I took from her once upon a time.
Given that I have cooked it several times now, I was looking for a new way to cook it and serve it – so yesterday here is what I came up with that was darn good!
To Make Kale and Yellow Curry Tofu and Chicken:
- First, to prep the Kale – I buy two bunches when I buy it. I wash the Kale and then break it up by hand in about 2 inch pieces. I work all around the leaf and leave just the center stem – which according to Chef Rachel is quite tough and hard to eat. I assuming its super fiber however if you ever want to chew and eat some serious fiber. Chef Rachel has a website called: The Garden of Eating Diet.
- Once I got the Kale cleaned and broken apart, I put it in a deep skillet with a lid with water, garlic (to taste), turmeric (to taste – and I put in more than I thought I would like and it was perfect), and a little Grape Seed Oil. I put it on medium heat and let it cook down.
- Next I cut up or dice – whichever your preference, one or two yellow onions and sauteed them in Grape Seed Oil until they were caramelized. As an aside – I use Grape Seed Oil in just about everything I cook. I added garlic (fresh, minced, pressed, diced – again your preference).
- Once this batch of onions were cooked, I put them in with the Kale after the Kale was cooked down. As far as cooking the Kale, you have to turn it every once in awhile and pay attention to the water levels as it will steam off. With the amount of turmeric that I put in, the water turned yellow.
- While that pan was doing its things, I started another round of yellow onion saute. Once this batch had been caramelized (only slight), I put in firm tofu cubes (about 1/2 inch cubes) and pre-cooked cubed chicken (truth is, I took left over chicken breast from a meal several days ago and cubed it). I let this simmer with a product from Trader Joe’s called: Thai Yellow Curry Sauce. I also added sliced red pepper (this was the super key ingredient).
- I let the Thai Curry dish simmer for a while until the water cooked off for the most part – tofu has water in it and when you cook it the water comes out into your dish. So I find myself cooking it off as I let my dishes where I cook with tofu simmer. A friend of mine named Barb told me once about dry frying tofu which evaporates the water out of the tofu before you put it in a dish to cook. I have tried it several times and it does work.
- Back to the Kale – there is a point where the Kale will go from a vibrant dark green to a brown green. If you go beyond the dark green stage I think you have gone too far, but it is still good. I like to stop cooking it when it is still greener. I think for nutritional value, less cooked is better, but with Kale you do have to cook it quite a bit as it is a bit tough to eat if you don’t.
- After the Kale is done and the Thai Curry Tofu and Chicken was done, I put the Kale on the plate first and then the Curry concoction on top of the Kale and served it. You can see the picture above of what it looked like.
Yum – I’m having the leftovers for lunch today. Hooray for my tastebuds.