Not exact matches
Remove the
mixture from the pan and season with chili powder and salt, then add 4 cups of chopped
kale to that same warm pan, stirring for a couple minutes until it wilts.
Remove ribs and stems
from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove
kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the
kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion,
kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Remove
from the oven and transfer the
kale mixture to a medium bowl to taste.
Ginger, garlic, mint and a touch of garam masala all work perfectly with the quinoa,
kale and fava (broad) bean base... so good in fact, that I couldn't help myself
from eating, ahem, a little lots of the
mixture before shaping them into patties!
The greens are a
mixture of baby spinach,
kale and chard - an organic mix I got
from costco.
There's no way I could do justice to the complex
mixture of phytochemicals in those plants, but various glucosinolates (really, their isothiocyanate products) and quercetin
from kale; the anthocyanins
from blueberries; mangiferin
from mangos; and gallic acid, ellagic acid, quercetin, kaempferol
from amla all induce the «adaptive stress response» as described above.