Bursting with flavor, this simple, healthy, and colorful kale stew recipe is deliciously served over steamed rice, yuca (yam), plantain, or thick-cut fried potatoes.
There’s something so satisfying about a tasty African meal; Its great look, its incredible aroma, and that exquisite taste that completely pleases your palate.
This African-style version of Kale stew brings you the same satisfying experience and much more. It goes beyond its great taste and offers your body tremendous health benefits that are hard to come by, even among other vegetables of the cabbage family. To help you appreciate the rich qualities of kale stew, the benefits of this dish are discussed below, along with the steps of its preparation.
BENEFITS OF KALE
Beyond the attractive look of this dish, kale is a dark leafy green vegetable that has graced dinner plates right from Roman times and has had its fair share of popularity across numerous parts of Europe.
- Kale is a superfood that possesses excellent staying power.
- A cup of raw kale boasts 2.5 grams of fiber, a maximum of 33 calories, 3 grams of protein, omega 3 fatty acids, and an abundant amount of vitamins b and c.
- The nutrients contained within this vegetable supports vibrant-looking hair, strong bones, and healthy skin.
- Kale promotes digestion and enhances cardiovascular health.
- What’s more, the benefits of a kale-rich meal trumps other veggies, including spinach.
- Its nutritional value effectively curbs diabetes by enhancing your blood glucose level. The risk of cancer is minimized, and any possibility of asthma is completely taken off the radar, not to mention the provision of healthy blood pressure.
While kale is a hearty and healthy vegetable perfectly shown by its widespread popularity, it also makes a simply irresistible dish when prepared with the right ingredients and method.
To make this delicious bowl of nutritious kale sauce, you’ll need;
- Red bell peppers.
- Chilli peppers or one habanero.
- Garlic cloves.
- Olive oil
- A ginger root
- smoked turkey
- Organic kale leaves
- Shrimp (Optional)
- Salt to taste
- Seasoning. (I love this Weber brand )
- Curry powder.
- Chicken bouillon powder or cube.
STEP BY STEP ON HOW TO MAKE THE VEGETABLE SAUCE
- First, process the pepper, ginger, onion, and garlic roughly in the food processor. If you don’t have a food processor, chop them finely by hand. I don’t advise blending it into a puree unless you don’t like the coarse texture of the pepper mixture.
- Next, you will saute the smoked turkey chunks in a heavy bottom saucepan on medium-high heat for a few minutes. Sprinkle with seasoning. Once it’s cooked through, remove the turkey, and set it aside. This helps add more flavor to the turkey and elevates the taste of the dish. Remember, kale tends to be a tard bitter, so you need the seasoning.
- Stir in the pepper mixture carefully. Allow frying for about six minutes, stirring at intervals to avoid burning. Add the turkey and any animal protein of choice into the sauce. Add the rest of the seasoning, and stir to combine. Allow to cook on for two minutes.
- Finally, add the chopped kale and combine it with sauce. Adjust the seasoning, and allow to simmer for three minutes. Remove from heat, and serve over steamed rice, yuca, boiled plantains, potatoes, couscous, e.t.c.
Would you believe it if I told you this one-pot dish could be made in advance? Umm…Score! Oh, it also freezes perfectly for weeks. Heck Ya! It is the perfect healthy accompaniment for any main dish, side dish, or as a stand-alone.
Kale stew is one of my go-to for Sunday lunch or special occasions with my non-African friends. It’s an easy crowd-pleaser. Go ahead and give it a try.
If this dish excites you, wait until you try these:
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Peace & Love,
KALE STEW (African Style
- Heavy bottom sauce pan
- 1 large onion
- 4 large red bell peppers
- 2 garlic cloves
- 13g ginger root, peeled (equivalent to a thumb size)
- 4 chili peppers (1 habanero is fine too)
- ½ cup Olive oil
- 1 pound smoked turkey, cut into chunks.
- 12 oz. Cooked shrimp (optional)
- 1 teaspoon Webber seasoning (Any all-purpose seasoning is fine)
- 2 tablespoons knorr chicken bouillon powder
- 1 teaspoon curry powder
- 1 teaspoon salt
- 515g Organic Kale leaves washed and chopped (frozen is good too)
- process the pepper, ginger, onion, garlic, and chilli pepers roughly in the food processor.
- Heat up the oil over medium-high heat, then saute the turkey chunks for a few minutes. Sprinkle with Weber or all-purpose seasoning. Once it’s cooked throug, remove the turkey and set it aside.
- Stir in the pepper mixture carefully. Allow frying for about six minutes, stirring at intervals to avoid burning. Add the turkey and any protein of choice into the sauce. Add all the seasoning, and stir to combine. Allow to cook on for two minutes.
- Add the kale leaves and combine with sauce. Adjust the seasoning, and allow to simmer for three minutes. Remove from heat, and serve.
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