Persian kale pot

Name: Persian kale pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Kale; 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth; 125 g Pearl barley; 100 g Raisins; 1 package (60 g) Pine nuts; 2 TEASPOONS Curry; 7-10 Tbsp Cumin; 7-10 Tbsp Fresh cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Kale
1 Onion
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth
125 g Pearl barley
100 g Raisins
1 package (60 g) Pine nuts
2 TEASPOONS Curry
7-10 Tbsp Cumin
7-10 Tbsp Fresh cream

Directions

1
Clean, wash and blanch the kale in boiling water for 4-5 minutes. Drain well and let cool. Peel onion and garlic and chop finely. Coarsely chop the kale. Heat the oil in a pot.
2
Fry the onion and garlic in it. Add kale and steam briefly. Season with salt and pepper. Deglaze with broth and bring to the boil. Add barley and raisins and cook over low heat for 20-30 minutes.
3
Roast pine nuts in a pan without fat until golden brown. Add to the kale shortly before the end of the cooking time and stir in. Season the kale to taste with curry and cumin and serve garnished with a dash of crème fraîche.