Braised Curly Kale for Kapha

Serves: 1


* 2 cups young fresh curly kale, stemmed, ribbed and cut into thin strips

* Rock salt to taste

* Fresh-ground black pepper to taste

* 1 tsp chopped parsley

* 1/8 tsp turmeric

* 1/8 tsp sweet paprika

* 1 tbsp olive oil


1. Heat the olive oil in a pan, add the turmeric, paprika and black pepper and stir briefly to release aroma.

2. Add the kale and salt, and cook covered, on low heat, until kale is tender, about 15 minutes.

3. Garnish with parsley and serve hot with a cooked whole grain.