Life is about the small, little decisions we make at every minute, every day, isn’t it? That Sunday, late in the day, when V and I decided to go hiking after finishing all our weekend errands, we did not realize that darkness would fall upon us so soon. After all, it had been a sunny, beautiful weekend after a very stormy week. Accidents happen, but I am glad it wasn’t bad. It bothers me a bit that I cannot walk, run or hike and am looking forward to getting back to it soon.
On the positive side, I have time in the evenings now to organize my music, try new recipes, or just chill with my legs up on the couch! I have also picked up a new passion in the kitchen. Brassicas! V got this informative book of the same name for our recipe book collection and it is a keeper. Almost all the recipes are vegetarian (and mostly vegan) and most of them are simple and delicious.
Brassicas, commonly known as cruciferous vegetables, or more commonly known as vegetables related to cabbage, include cauliflower, broccoli, brussels sprouts, kale, and some interesting ones I did not know were part of the family, like radish, watercress, and arugula.
Because I am so engrossed in the book, I will posting brassica recipes for the next few weeks, some adapted from the book and some original. Today’s brassica is curly kale. It is in season now in mid-winter and is as fresh and bright as can be.
Recipe for Kale Tacos with Sweet Potato
Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Serves 3 people with around 3 tacos each
Ingredients:
- 2 medium sweet potatoes
- 2 medium red or white potatoes
- 1 medium bunch kale
- 5 cloves of garlic
- 2 Tbsp olive oil
- 1 tsp cumin powder
- 1 tsp black or white pepper
- 1 tsp turmeric
- Salt to taste
- Store-bought taco shells
Method:
- Wash and scrub the skin of the sweet potatoes and potatoes. Peel (optionally) and cube them
- Wash the kale thoroughly. Then remove the center stem and shred the kale leaves roughly with a chef knife
- Smash, peel and mince the garlic
- Heat the olive oil in a pan and add the sweet potatoes and potatoes. Saute until they are cooked on medium heat with a lid, stirring every now and then. It should take about 10 mins
- Add the garlic and stir
- Stir in the kale a little at a time. Sprinkle some water, close with a lid when all the kale has been added and cook on low heat for about 5 mins
- Open the lid and add the cumin powder, pepper, turmeric and salt to taste and stir well
- Warm the taco shells in the oven, fill with kale sweet potato filling and serve
A simple, filling, and delicious lunch. V called it “classy”. That must have been the store bought tacos!! I added the turmeric because I need its anti-inflammatory powers after my injury. I always end up adding turmeric when I am cooking vegetables, as do most Indian cooks.
How lucky that kale grows right here in Northern California. This has been a very wet winter, as if the rain god suddenly realized she has been ignoring us all these many years and wanted to wipe the drought of 5 years in just one year! Despite all the damage across the state, it is a good thing for our farming communities. Here’s hoping for more years with rain, not quite this much!