My 16 year old son loves to come with me wherever I go. He also loves kale. Hard to believe, right?
Anyone who has teenagers at home probably will agree with me when I say, these aren’t exactly the easiest years when it comes to parenthood.
For the longest time, having a conversation with my son was like pulling teeth:
“How was school today?”
“What did you do?” “Nothing”
Getting him to do things with me? Mission impossible:
“I’m going for a bike ride, wanna come?”
“No, I’m fine thanks”
“I’m going to do some shopping, wanna come?”
“That’s boring, no thanks”
“I’m going to pick up your sister, wanna come and we’ll go out for dinner afterwards?”
Figuring out what he wanted for dinner? Like a quest to find the Holy Grail:
“What would you like to eat?”
“I don’t know”
“Well, what do you feel like eating?”
“I don’t know. There’s nothing “good” to eat in this house”
Nope. Nothing. Groovy.
Until… Sweet 16 rolled around. And with it, the almighty drivers permit. So now, because he needs to get his driving hours in, he wants to come with me EVERYWHERE I go, so he can drive. And because we’re spending so much time alone in the car, he has no choice but to engage in some kind of conversation with me.
And as a bonus, he’s starting to appreciate (and ask for) “real”, nutritious food, as long as it’s tasty an full of flavor. Like this Braised Curried Kale for example. Served over rice, with a hint of coconut flavor, rich tomato sauce and lots of bold spices, make it so delicious, even teenagers will love it. My son loves adding spiced chickpeas on top, which makes it a complete meal.
It all makes sense now, doesn’t it? 😉
- 1 tbsp olive oil
- 1 large bunch kale, chopped
- 1½ tspcurry powder, divided
- ½ tsp salt, divided
- ⅛ tsp pepper
- 1 cup hot water
- 6oz tomato paste
- ½ cup light coconut milk
- A small handful of roasted cashews (optional)
- For the spiced chickpeas:
- 2 tsp sweet paprika
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1- 15oz can chickpeas, drained
- Cooked rice or quinoa
- Heat olive oil in a large deep skillet. Add kale, ½ teaspoon curry powder, ½ teaspoon salt salt and black pepper and sautee over medium heat for 3-4 minutes, tossing occasionally
- In the meantime, combine hot water and tomato paste in a medium bowl and carefully whisk well until the tomato paste dissolves. Add coconut milk, 1 teaspoon curry powder and ½ teaspoon salt, mix well and add it to the skillet. Cover and simmer for 30 minutes.
- To prepare the chickpeas:
- In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a large non stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside
- Spoon rice or quinoa in a bow,l add chickpeas and top with kale. Serve warm with roasted cashews, if desired.