Most Americans know the Indian restaurant staple palak paneer, spinach with cheese. If you make the same dish and add other green vegetables to the spinach, or replace the spinach entirely, the dish becomes a saag (greens). A saag may be made from almost any green vegetable, today, I am using Lacianto kale.
Tag Archives: kale
Adapted from a Leite’s Culinaria recipe
Most of the people of Portuguese ancestry in San Jose actually come from the Azores. Although many families have been here for more than one hundred years, they still maintain a strong sense of cultural identity and family ties to the home islands. If they have room in their yard for a garden, you may be sure that kale is growing in there. Caldo Verde, green broth, a kale and potato soup is a staple of Portuguese cuisine.
Jan’s is still on her blended food diet, her mouth surgery should heal soon, and she has lost her holiday weight. Every day she has created a new smoothie. Today, she is using coconut water with pulp (El Mexicano brand). This one was good enough that she was tempted to add rum and make it a real Piña colada.
Jan is still on a blended food diet, so she has been making a lot of smoothies. The blueberries help a lot in disguising the dark green of the kale, so today’s smoothie looked quite presentable and tasty. Jan thought it was delicious.
Jan is still on a soft food diet so she has been making smoothies. Last night’s had kale, strawberries and banana, but she does not remember what else she put into it. It looked a bit like chocolate milk. While it tasted nice, you wanted to drink it in the dark. Today’s smoothie looked a bit nicer, but any drink with a lot of ground up kale is going to have presentation issues.
My brother-in-law is coming to visit and he is having trouble with his teeth. So I am planning a soft, low-chewing soup for dinner. This side of the family also likes their food pretty American standard, so heavy spices are out as well. However, I can work with that.
The [trademarked chocolate and peanut butter confection] Challenge. I have recently discovered dark greens. For the last two weeks I have made a collard side dish. Gee, you don’t have to cook dark greens into sludge like our mothers did! Maybe it is time to revisit kale.
To meet this week’s challenge I will have to work in chocolate and peanuts, but for this dish the greens will be the star. A little peanut butter and ground nibs to give the sauce a thickness and base should be enough.