Kale is in fashion – Spicy kale and chick peas with tzatziki
La mode du chou frisé – Chou frisé aux pois chiches épices et tzatziki
Originally I wanted to keep this vegan, then I could not resist to use that beautiful Greek yogurt I had in the refrigerator. Kale is quite THE popular vegetable these days, at least in California, and everyone talks about its health benefits, and how everyone should use it in its diet. It’s even used in juices along with other fruits and vegetables when doing a detox, I tried it in a “Green juice” and I have to admit that I tasted it and really liked it. It seems like juicing is quite in fashion too in California but its real health benefits have been questioned among experts.
I often ate kale growing up, it was regularly found on our table, since my grandfather grew it in the garden. I consider myself lucky enough that my parents always made me eat what they were eating, and there was no special “meal” for the kids. People might criticize this upbringing, and think it’s a little strict, but in retrospective, I think it helped me to develop a palate and tastes opened to so many different flavors and textures.
Kale and chick peas are a wonderful combination, their respective textures complement each other quite well. Tempeh is also a great alternative to chick peas in this dish.
Tzatziki is always a delicious appetizer dish (or meze), I like to serve it as a side dish sometimes like here, it’s always refreshing. Tzatziki is mainly a Greek specialty but often found in Turkey too. It’s made with goat milk yogurt, thinly sliced cucumbers, olive oil, mint, garlic. I would think that everyone has its own specific recipe. I do not consider myself to be an expert in Greek cuisine, and only been to Greece once, but this version of tzatziki is more than delicious. I will have to go and check at my Greek grocer if he has a family recipe to share with me…but I guess if it’s a family recipe, he won’t.
Ingredients for 2 as a side dish
- 1 bunch kale
- 1 cup cooked chick peas
- 2 tbs soy sauce
- 1 medium yellow onion, sliced
- 1 tsp ginger, grated
- 2 garlic cloves, chopped
- 1 red chili, seeded and sliced
- 1 tbs olive oil
For the tzatziki
- 1 cup Greek sheep yogurt
- 2 Persian cucumbers, thinly sliced
- 1tbs mint
- olive oil
Bring a pot of salted water to a boil, cook kale for 2 minutes, drain and squeeze excess water.
Warm olive oil in a pan, add onions, stir for a few minutes, then add the rest of the ingredients except for the kale and chick peas. Stir well. Add vegetables and cook until fragrant.
Serve in small plates with tzatziki on the side.
For the tzatziki
Squeeze extra water using your hands from the cucumber. Add to the yogurt, then add remaining ingredients and let it rest for about 15-30 minutes.
This entry was posted by silvia on March 18, 2011 at 4:11 am, and is filed under Side Dish, Vegan, Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Very unique dish here. I love the kale and chickpea and trying to imagine the sauce with this. I love that greek sauce with my chicken kabobs, I never had it with anything else, it is so refreshing your right.. Hard to find the persion cukes.. I , made this just one time.. lovely dish here would love to try it sometime.
C’Est vrai que le kale est un peu en vogue, même ici au Québec. Ce qu’il y a de bien de nos jours, c’est qu’on parle de nutriments qu’ont chaque ingrédients et qu’il est fort important de bien manger. Vois-tu, chez moi aussi, je devais manger ce qu’il y avait dans mon assiette. Pas question chez moi de manger du Kaft Dinner ou des pizzas congelées pendant que mes parents mangeaient autre chose. C’est vrai que c’est un peu strict, mais c’est important pour apprendre à manger des trucs variés! Cette recette que tu nous offres aujourd’hui est fort inspirante!
I really find the idea of food ‘fashions’ to be absurd, but if that’s what it takes for folks to eat kale and chickpeas, I suppose it’s a good thing. I especially like the lacinato variety (cavolo nero) for its tenderness.
This sounds so good. I have to make it. I usually grow kale when I can.
I dont know kale well; I tried it once in chips and hated it. What I do know and love is the swiss chard. Now you are encouraging me to try it again.
What a colorful and healthy green dish… a treat for the eyes and tummy too:)
You ARE lucky to have been raised that way Silvia. It’s how I’m raising my kids too. Here in the UK it’s traditional to feed the children their supper first, put them to bed then eat a grown-up dinner. I only do that if hubby is going to be home late because I like to eat with our kids, family-style, and this helps them try all sorts of food. I’m convinced that’s why my kids love things like mushrooms, spinach and olives that their friends either turn their noses up at or have never tried.
And your tzatziki is nice and pure – just the way I like it! WIll try your kale dish soon.
I suppose I’m much more than “fashionably late” to discover your blog & wonderful recipes. I had neither the cucumbers nor red chili, & only canned chick peas at hand, but nevertheless, your recipe inspired quite a good impromptu meal. I cooked my kale in some just-finished chicken stock & heated the drained peas, but did not cook anything else. Having neither the ovine nor caprine sort, I made my sauce with ordinary bovine Greek yogurt I grabbed a bit of mint from the garden (wish I had thought of chives, too, while I was out there,) & used some finely minced red bell pepper along with the grated ginger. It was my intention to add a little lemon juice with a bit of zest, but when I went for the ginger, lemon, & pepper, I saw that I had kumquats & decided to slice a couple for the sauce. Since I was not cooking the garlic, I opted to use roasted garlic, along with a drizzle of the oil in which I had roasted garlic & rosemary. A quick splash of soy sauce, & my non-tzatziki was ready to pour over the kale & peas. I still want to make your version, (although I’m not sure I can find sheeps- or goats-milk yogurt in my small town,) but I’ll be making mine again, as well. Thank you for the inspiration!