Cumin-Kissed Kale (gluten free, vegan, ACD friendly)
I adore kale in all forms, and this is one of my favorite ways to eat it lately. It is really really simple to make, and is ready in 10-15 minutes. Kale is a super nutritious food, full of vitamin A, C, calcium, and fiber. Cumin helps to stimulate digestion, helps the liver's detoxification processes, and has anti-carcinogenic effects.
CUMIN-KISSED KALE
serves 4
1 bunch kale, ribs removed and chopped
2 tsp cumin seeds
1/2 tsp ground coriander
2 tsp grapeseed, sunflower, coconut, ghee (not vegan), or other high temperature oil (not olive)
ume vinegar or salt to taste
1/4 c water or broth
optional: red pepper flakes
Heat oil over high heat in a saute pan until it reaches the smoking point. Add cumin seeds, stir to coat with oil, and heat until they start to pop and smell fragrant. Watch them closely to make sure they don't burn.
Add chopped kale and water/stock, stir to mix, then cover and reduce heat to medium-low. Let cook for about 10 minutes, stirring and recovering after 5 minutes. After 10 minutes check the tenderness of the kale; if you want it less chewy, add a little more liquid and cook until desired tenderness has been reached.
Season with coriander, ume vinegar or salt, and optional red pepper flakes, and serve warm.
Recipes: Sides | in anti-Candida diet (ACD), grain-free, low carb, low glycemic, low sodium, low sugar, vegan 
Reader Comments (7)
Sauteed kale of any kind is super fantastic in my book... haven't tried cumin yet though! And thanks, as always, for the little tips on nutrition/healing properties of the ingredients. I always like to get a little extra excited or just plain reminded about recipe ingredients!
This looks seriously YUM!
I made sauteed savoy cabbage the other night w/ cumin seeds and brown mustard seeds. It was a flash saute with only a little oil and no liquid making the cabbage still crisp on the inside.
I love how kale and cabbage can be so addicting - what a good thing to be addicted to!
-Ali :)
I love the new blog look! High Tech Baby!
My ND just told me I'm low in zinc. What should I eat more of to help?
THANKS!
April
A-K: yay for nutrient facts! it is so easy to get enthusiastic about that stuff, isn't it? ;)
Ali: your cabbage sounds awesome! inspired by your cabbage endeavors, i made some sauteed savoy cabbage today, and it was very very good! instead of cumin and mustard seeds, i seasoned it with a dressing of diced onion, tahini, ume paste and a little water that i mashed up in a mortar and pestle to pour over it - YUM YUM YUM!
April: Awe, thanks, I just had a little makeover a couple weeks ago. Glad you like it! So, zinc, huh?
According to WH Foods, here's where you can get your zinc:
*Calf's liver, crimini mushrooms and spinach are very good sources of zinc.
*Good sources include sea vegetables, basil, thyme, spinach, yeast, beef, lamb, summer squash, asparagus, venison, chard, collard greens, miso, shrimp, maple syrup, broccoli, peas, yogurt, pumpkin seeds, sesame seeds and mustard greens.
They have a snazzy chart and more info about zinc on this webpage: http://www.whfoods.com/genpage.php?tname=nutrient&dbid=115#foodsources
Sounds like you should sit down to a nice bowl of miso-seaweed with greens, liver with mushrooms, or a big bowl of steamed broccoli with toasted sunflower seeds :) Zinc it up!
Hey, if you want some other great recipe ideas. I found this woman by the name Rose Cole, she's a certified nutrition coach and she has awesome Holiday Recipes that are gluten free. Her site is www.RoseCole.com/HolidayCookbook. I highly recommend checking it out!
You have a really informative website. pls continue sharing. ;)
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