Kale, a dark green, leafy vegetable from the cabbage family has numerous nutritional benefits. In fact, kale is one of the most nutritious vegetables. It contains vitamin C, B6, carotenes, manganese, iron, dietary fiber, calcium, minerals and many other nutrients. This is another vegetable that is an excellent protector against cancer.
In Turkey, kale is mainly popular in the Black Sea region in Northern Turkey. In Northern Turkey, kale and collard greens are used for soups, sautés and for other types of dishes. I was not very familiar with kale as it was not cooked in the region I lived. I love taking advantage of this nutritious vegetable when I see it in supermarkets or the local farmer’s market. I found this particular kale at the local farmer’s market.
½ onion (chopped)
½ cup pumpkin seeds
2 tbsp olive oil
1 tsp sesame seeds
¼ tsp red pepper flakes
½ tsp dried oregano
¼ tsp ground black pepper
1 tsp salt (adjust to your taste)
Heat olive oil in a large pan. Add the onions and sauté for 2 minutes. Add pumpkin seeds, sesame seeds, red pepper flakes, oregano and black pepper. Saute all the ingredients for about 3-4 minutes.
In the mean time, wash the kale and with your hands remove the leaves from the stalks. Discard the kale stalks. Give the kale leaves a coarse chop or just tear with your hands. Add to the pan. Cover the pan and as soon as the kale starts to lose its volume, mix it together with the rest of the ingredients. Add salt to your liking. Cook covered for 5-8 minutes. Enjoy warm with rice pilaf.