I’m not really sure “compote” is the right word for this but I am going to run with it anyway. This side dish came about as I was experimenting with ways to hide kale from Travis, or at least make it so delicious (like the Creamed Kale recipe that he loves) that he’d eat it anyway. He hasn’t tried it yet so I am not yet sure on the success but I thought it was delicious!
Kale contains some very powerful antioxidants that protect our cells from free radicals. One cup of kale contains nearly 20% of the RDA of dietary fiber, which promotes regular digestion, prevents constipation, lowers blood sugar and curbs overeating. It is an awesome veggie to aid our bodies in the detoxification process and contains lads of vitamins A, K and C.
1 bunch kale, stalks chopped finely and leaves chopped roughly
3 lge cloves garlic, crushed
1 long red chilli, chopped finely
3cm chunk ginger, grated
3cm chunk turmeric, grated (optional, I added it because I had it in the fridge)
4 large ripe tomatoes, chopped into chunks
1 cup green tea
3 eshallots, chopped finely
1 tbs coconut oil
Heat the oil in a frypan, add garlic, ginger, turmeric and chilli and cook for a few minutes, add the kale stalks and eshallots and cook for about 3 more minutes. Add the tomatoes and green tea and simmer until liquid reduces by half. Add the kale leaves and cook for about 5 minutes until all is tender. I had mine with a spoon of Salsa Verde on top and some grilled barramundi.1