In a large stockpot, heat oil on medium. Add onion and sauté, stirring occasionally, for about 3 minutes, until translucent. Add carrots and sauté until soft, about 5 minutes. Add garlic, tomato, barley, cumin, turmeric, salt and pepper; stir to combine. Reduce heat to medium-low. Add 4 cups water, cover and simmer for 10 minutes. Add kale and simmer until kale turns bright green, about 5 minutes.
Quick-braising can be an ideal method for cooking cool-weather greens, but make sure to select sturdy varieties such as kale, collards and escarole. Here, fiber-rich kale is simmered with broth and caramelized shallots.
A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
We’re always on the lookout for fresh new ways to enjoy kale, and this twist on pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed lasagna as a fun, nutrient-rich alternative to tomato sauce.