Indonesian Arab-Inspired Spiced Kale Stew

Ingredients

In this Indonesian Arab-inspired adaptation, the traditional German Grünkohl is transformed into a spiced kale stew by incorporating aromatic spices commonly used in Indonesian Arab cuisine. The addition of cumin, coriander, and turmeric infuses the dish with a unique flavor profile, distinct from the original German version. The slow-cooking method is retained to ensure the kale retains its texture while allowing the spices to develop and enhance the overall taste. We alse have the original recipe for Grünkohl, so you can check it out.

• 500 grams (1.1 lbs) kale, stems removed and leaves chopped 500 grams (1.1 lbs) kale, stems removed and leaves chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Optional: chili flakes for heat Optional: chili flakes for heat

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the ground cumin, coriander, turmeric, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chopped kale and diced tomatoes to the pot. Stir to combine with the spices.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the kale is tender.
5. 5.
   Stir in the lemon juice and adjust the seasoning according to taste. If desired, sprinkle chili flakes for added heat.
6. 6.
   Serve the Indonesian Arab-Inspired Spiced Kale Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems and chop the leaves into bite-sized pieces for easier cooking and eating.

Tips & Tricks

• For a spicier version, add more chili flakes or fresh chili peppers according to your preference.
• Serve the stew with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• This dish tastes even better the next day as the flavors continue to develop, so consider making it in advance.

Serving advice

Serve the Indonesian Arab-Inspired Spiced Kale Stew hot with steamed rice or crusty bread. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant green color of the kale to shine through. Drizzle a swirl of olive oil on top and sprinkle some chili flakes for an enticing visual appeal.