This has been our third year of backyard cooking and living. We have settled into a comfortable more. I am at a point, I sort of know what to expect, sure we vary the “catch” a little, but overall I know we will get a good summer crop that will comfortably see us through the winter months. As most people know, I have adapted our cooking to work with the backyard and honestly it works very well.
Today was a different level of accomplishment, I had my first, “farm to table” class. I did not label it such, but we cooked with kale, tomatoes, beets, spinach and green beans from the garden. I was thrilled to see how well things worked out. In particular, this was not one of my very enviromentally conscious groups, but I think I have just persuaded a few people to visit the farmer’s markets this season.
So one of the surprising great creations was, this adaptation of the classic Indian greens and potatoes, that we call Saag Alu. Now, Saag is a generic name for greens, not just spinach. This recipe made with Kale will offer fenugreek lovers familiar notes of sweet and slight bitterness. Overall the soft potatoes offer a perfect background for the kale. Just a note, to make this recipe work like the kale and potato were made for each other, you need a touch of spinach to soften the kale and the kale needs to the very finely choped. I use a pair of scissors and do this with my kids. We actually have a lot of fun, slicing the kale into super thin ribbons.
The potatoes in this recipe are organic baby potatoes, that I boiled and peeled and halved.
- 1 and 1/2 pounds baby potatoes (about 15)
- Water for boiling
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon fresh ginger garlic paste
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 2 tomatoes, finely chopped
- 2 cups (about 6 to 8 large kale leaves) very finely chopped kale
- 1 cup finely chopped spinach
- 1 teaspoon cumin-coriander powder
- 1 lime (optional)
- Wash the potatoes and place in a large pot of water to boil. Cook for 8 to 10 minutes.
- Drain the potatoes in a colander, peel the potatoes and cut into halves.
- Heat the olive oil and add the cumin seeds and wait till they sizzle.
- Add in the ginger-garlic paste and saute lightly for 1 minutes, until the mixture is very fragrant.
- Add in potatoes and mix well.
- Add in the turmeric and the salt and mix well and cook for 2 to 3 minutes.
- Add in the chili powder and the tomatoes and let the mixture rest on low heat until the tomatoes soften, this will take about 3 to 4 minutes.
- Mix the tomatoes into the potato mixture.
- Mix in the kale and spinach, with the cumin-coriander powder and stir well, this should mix into the the tomatoes, continue cooking stirring frequently until the kale wilts and coats the potatoes in a soft dark green coating.
- Squeeze in the lime juice if using the lime and mix well, check the seasonings and serve.
- Squeeze in the lime juice if using and con
Vegan and Gluten Free.