Büsum, Bargenstedt, Bangkok 30;

Summary

Ingredients

• 300 g kale, fresher
• 1 small Can (s) chickpeas, 400 g
• 2 tablespoon, heaped Thai curry paste, green
• 1 medium onion (s), diced
• 2 cloves garlic, finely chopped
• 6 tablespoon vegetable oil, neutral, e.g., sunflower or rapeseed oil
• 1 teaspoon sesame oil, toasted
• 1 spring onion (s), cut into thin rings
• 1 sprig / s coriander green with a stem, finely chopped
• 1 lime (s) organic, juice and zest it
• 1 teaspoon sugar, brown
• Salt and pepper from the mill
• Olive oil and sesame oil for serving

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Instructions

1. Remove the thick veins from the kale by tearing them out. Tear the kale leaves into pieces roughly the size of 1€ coins. Rinse thoroughly in a sieve under running water.
2. Bring a pot of salted water to a boil. Add the kale and simmer for 5 to 6 minutes. Remove with a slotted spoon and immediately rinse in a bowl of cold water to preserve the dark green color. Drain in a sieve, transfer to a kitchen towel, and pat dry.
3. Rinse the canned chickpeas in a sieve under running water and drain well.
4. Heat the vegetable oil and sesame oil in a non-stick pan over medium-high heat. Add the diced onion, garlic, brown sugar, curry paste, and lime juice. Cook for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the curry paste has combined with the other ingredients.
5. Add the kale and chickpeas to the pan, increase the heat to high, and cook for 6 minutes, stirring frequently.
6. Remove from heat and season with salt and pepper to taste. Add a pinch of brown sugar if desired. Fold in the lime zest.
7. Divide among warmed plates. Garnish with spring onion rings and chopped coriander. Drizzle with a few drops each of olive oil and sesame oil to taste.
8. Serve with fried fish such as cod or salmon for a non-vegan version suitable for pescetarians.