Toasted CousCous and Wilted Kale

Happy National Kale Day!

I only thought it fit that given the name day that I do another kale recipe for you. I’ve been really into wilting fibrous greens into pastas or hot salads lately and I think it’s a great way to still enjoy the texture while not losing the green. This particular recipe is great served both cold and hot.

I know a lot of times if you braise kale or sauté it too long that it starts to turn dark on you. This also (in my opinion) allows for the bitterness to seep out and you really need to pay attention to the balance or it won’t taste light and fresh. The next few paragraphs explore how to use different varieties.

It’s also worth mentioning that there are quite a variety of kales out there and they all have a little something special about them. Familiarize yourself with what is available and start to explore!

I chose to use curly kale so I will explain why first. Your standard curly kale is going to be the toughest of your varieties and needs to be cooked or cut very thin to be able to eat it. It’s got very curly looking leaves (like curly parsley) and really has a fun texture when you wilt it down in this recipe. If you do wilt it down like we are here, I highly suggest ripping or cutting it into small pieces (half the size of a credit card) before wilting it. Keep in mind that the process of wilting will reduce the structure and size of the leaf so when you put it in doesn’t be alarmed if you suddenly think “I put way too much kale in this”. It will reduce down.

The next toughest would probably be the green or red Russian kale. I like using these in slaws or to make chips because they are pretty easy to cut compared to the curly. Furthermore, they still have a hearty texture so you can really let it marinade it a dressing for a few days and still have that great texture – but so much more flavor.

Lacinato kale is a lot more tender than the two previous varieties and can be cut large and thrown into salads. It’s a little sweeter and sometimes darker in color, which means higher nutrient content. It also strays away from the other varieties in its texture and shape. It’s got a very textured leaf, but it’s thinner and you can easily eat half of the stem raw. For this reason I like to use it in salads with fruits or some kind of sweet reduction dressing. I’d also suggest extra virgin olive oil or avocado seed oil because of their lightness.

Lastly we have Tuscan kale. Like Lacinato, it’s a lot thinner in its leaf spread and not as fibrous. I find that the local Tuscan kale to be very sweet for what I would usually classify as a “bitter-green.” This variety does not really hold up too well in a marinade, but great to toss into any quick sauté or sauce for a healthy addition. I’ve even put this on sandwiches/wraps and been quite pleased with the results.

Ok. Recipe time!

Toasted couscous and kale

Ingredients:

2 cups couscous

4 cups water or stock (unsalted preferred)

2 cups kale (ripped or cut)

1 medium onion (small dice) 

1 Poblano pepper (small dice)

1 garlic clove (sliced thin)

2 tsp smoked sweet paprika

½ tsp cinnamon

Juice and zest one lime

1/8 cup chopped parsley

1/8 cup chopped basil

Olive oil

Salt and pepper

Sautee pan

Medium or large pot

Directions

1. Put both the pot and pan on the stove on medium heat
2. Once they start to heat up, put the couscous in the pan and allow to slowly toast (toss at least once a minute)
3. Then put some olive oil in the pan (enough to almost cover the bottom with a very thin coating) about 2 Tablespoons
4. Add your pepper, onion, and garlic. Cook until the onions are translucent. Stir occasionally.
5. Once onions are clear, add your spices and stir until incorporated.
6. By this time you should have been stirring/tossing the couscous and it should have some browning on the edges and some may even look slightly burnt. It’s ready now!
7. Put your couscous in the pot with the veggies and stir until incorporated and the couscous is coated in the oil. 
8. Once coated, add water and allow cooking until tender and all the water is gone (approx. 20-30 min). You may want to reduce to a med/low heat at this point if it is cooking too fast for you.  You can stir it here and there, but generally speaking: you should try and avoid it since it will disrupt the starch and you’ll wind up with a risotto style couscous.
9. Once cooked; add your lime zest and juice, ripped kale, and herbs.
10. Stir until kale wilts down to about half its size. You’ll tell it’s done because it will have a darker green color than before and be a lot smaller. Once it stops shrinking, that’s when it’s ready to be served!