Spicy kale with tomato and onion
By Paul Rankin
From Ready Steady Cook
Ingredients
- 2 tbsp olive oil
- Β½ onion, peeled, finely sliced
- 1 garlic clove, peeled, finely sliced
- Β½ tsp ground cumin
- Β½ tsp ground coriander
- pinch chilli flakes
- 1 tomato, seeds removed, chopped
- 85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
- salt and freshly ground black pepper
Method
Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.
Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately.
