Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

This is a simple and festive dish, with the magical complex sweetness of the caramelized onion melting into the raisins, offering a gentle balance to the light and bitter notes of the kale.

Kale With Caramelized Onions and Cumin [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Kale With Caramelized Onions and Cumin [Vegan]

  • 3 tablespoons oil
  • 2 medium sized red onions, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons freshly ground cumin
  • 1 teaspoon red cayenne pepper
  • 4 cups of freshly chopped kale
  • 2 tablespoon raisins

How to Prepare Kale With Caramelized Onions and Cumin [Vegan]

  1. Heat the oil on medium low heat for about 1 minute and add in the onions, cook the onions low and slowly until they soften, curl, and gradually turn golden brown. This does need some attention and about 10 to 12 minutes to get to the golden brown color.
  2. Remove about half the onions with a slotted spoon.
  3. Add in the ginger and cook for another minute.
  4. Add in the cumin and cayenne pepper and mix well.
  5. Add in the kale and stir well, until the kale is wilted.
  6. Stir in the raisins and cook until the raisins are heated through.
  7. Serve hot or at room temperature.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



About The Author

photourl

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Step 2 of the Kale with Caramelized Onions and Cumin recipe says: “Remove about half the onions with a slotted spoon.” It never says what to do with the onions you removed in the other steps. I assume you put them back in at some point?