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Curried-Braised Kale and Tomatoes with Yogurt
Lighter than creamed spinach, more interesting than simple sautéed greens, this kale gets its flavor from a combination of ginger, coriander and curry powder. We prefer lacinato, or dinosaur kale, with its long, deep green leaves and silky texture, but curly kale works, too. If you use curly kale, shorten the cooking time to 20 to 30 minutes, as it becomes tender more quickly than lacinato. Plain yogurt stirred in at the end adds a refreshing tang that balances the buttery richness of the braised kale. Warm naan or steamed rice is the perfect accompaniment.
4
Servings
Tip
Don’t bother drying the kale after washing. A little water clinging to the leaves helps create the steam needed to wilt the kale.
1 hour
20 minutes active
Ingredients
-
4
tablespoons salted butter
-
1
medium red onion, halved and thinly sliced OR 1 bunch scallions, thinly sliced
Directions
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01In a large pot over medium, melt the butter. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic, ginger, coriander and curry, then cook, stirring, until the onion and garlic begin to brown, 2 to 3 minutes.
