Thursday, July 5, 2012

Stuffed Collard Rolls

This recipe comes to us from Jenn, who picks her share up at the Market Square Farmers' Market on Thursdays.


    1 medium onion, finely chopped (used the scallions we got)
    1 teaspoon chopped ginger
    2 cloves garlic, minced (I used the garlic bulbs we got)
    1/4 teaspoon cumin seeds
    1 large tomato, chopped
    6 cups chopped kale (I used the whole bunch we got in the csa)
    1/2 cup broth (divided)
    1 can chickpeas
    1/4 teaspoon ground cumin
    1/4 teaspoon cardamom
    1/4 teaspoon garam masala (see my recipe)
    Salt to taste

Heat a medium-sized non-stick pot over medium-high heat. Add the
onions and cook, stirring often, until they soften and begin to brown.
(I do this without any liquid, but if they start to stick, add a
tablespoon of water or broth.) Add the ginger, garlic, and cumin
seeds, and cook for another minute or two, until the cumin becomes
fragrant. Add the tomato and cook for two more minutes.
Stir in the kale and 1/4 cup broth and cover tightly. Cook, stirring
occasionally, until the kale is tender but still bright green, about
3-5 minutes.
Add the chickpeas, remaining 1/4 cup broth, and all seasonings except
garam masala. Cover and cook on low for about 10 minutes. Stir in the
garam masala and add salt to taste and cook for another minute or two.

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