» Curry-Braised Kale and Cabbage

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David Maren is a husband, father, farmer, and co-founder of Tendergrass Farms. Tendergrass Farms is a cooperative-style online grass fed meats shop that exists as a bridge between the often geographically isolated family farmer and committed grass fed meats enthusiasts like yourself. The Tendergrass Farms vision is to sustain family farms through making it easy
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Curry-Braised Kale and Cabbage

November 23, 2011 in Veggies

One of my biggest challenges with eating paleo is keeping variety in vegetable side dishes. I seem to crave more vegetable variety now, maybe because I’m eating vegetables at almost every meal instead of just supper. This recipe is a fabulous accompaniment to roast pork or indian-inspired dishes (depicted with cauliflower rice and Sébastien Noël’s recipe for Butter Chicken).

Ingredients:

2 cups kale, coarsely chopped
2 cups green cabbage, coarsely chopped
1 apple (I used rome beauty, but granny smith would be a good choice too)
1 small yellow onion
1 ½ Tbsp coconut oil
1 ½ tsp curry powder
2-3 Tbsp water

1.    Heat a skillet over medium-high heat. Add oil to hot pan. Stir in onion and let cook 2-3 minutes.
2.    Add apple and curry powder to pan. Sauté 3-4 minutes until onion is starting to soften.
3.    Add kale, cabbage and 1-2 Tbsp water to pan. Stir.
4.    Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently. If vegetables start to stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).
5.    Serve!