Monday - Friday
8am - 6pm
(central time)
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Spicy Green Kale with Toasted Pine Nut
serves
2-3
- Wash
kale, remove hard stems, and cut leaves into 1/4-inch stripes. Place
in a large pot, add water and steam for 30 minutes, until tender.
- Preheat
oven to 325 F. Place pine nuts on a cookie sheet and toast in oven
for about 5 minutes.
- Drain
kale in a colander. Rinse and dry the pot. Melt ghee in the same pot,
add Kapha Churna and saute for 30 seconds. Add kale and salt, and
stir for two minutes on low heat until all leaves are coated with
ghee and spices. Sprinkle with black pepper and pine nuts. Serve with
couscous.
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