Even if you are not a big fan of kale, give this recipe a chance. It might change your opinion about kale. What I love about this dish is that it is very versatile: you can serve it as a side dish, or as a main dish – when you mix it with chicken or tofu, rice or pasta.
Notes on the ingredients:
1. Kale – I prefer to use the Organic Tuscan Kale bag from Trader Joe’s rather than Safeway’s organic Kale bag. The leaves in the first product are much more flavorful and delicate while the other product contains many stems that are hard to chew on. I prefer to use Safeway's Kale is smoothies.
2. Tomato paste - my choice is Bionaturae’s Organic Tomato Paste in a glass jar. It’s very rich in flavor, color, and texture. You can find it in natural stores, such as the PCC in the Seattle area.
3. Pumpkin Seeds – I love Trader Joe’s Roasted & Salted Pumpkin Seeds. It’s a great product to keep in your pantry. I also like to use them in salads for added crunch.
Preparation time: 25 minutes
1 Bag of cut kale (10 oz/284 gr)
1 Medium yellow onion - chopped
2 cups vegetable broth
½ cup pumpkin seeds (raw or roasted)
3 heaping Tbsp tomato paste
3 Tbsp cooking oil
Salt and pepper
Use wide covered sauté pan.
On medium high heat - sauté chopped onion with oil, salt and pepper for 5 minutes – until onion is golden/golden brown. Stir onions from time to time.
Add kale and stir occasionally for another 5 minutes – or until all leaves are wilted by the heat.
Add tomato paste and broth, mix well, cover, and let cook for another 5 minutes.
Open lid and let cook for another 5 minutes – still on medium high heat to let sauce thicken.
Top with pumpkin seeds before serving.