Your kale, or any greens for that matter, will experience a rebirth with this simple, yet flavorful dish. A take on the many versions of green vegetable soup eaten across the region, this dish features Seasoning Kewb, a mix of indigenous spices created to take back West African food culture being overtaken by processed and imported seasoning cubes full of ingredients we can't identify nor pronounce.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Sautéed Kale & Mushrooms
Give your kale, or any leafy greens, a boost with this side dish blessed with West African flavors. This dish is a take on West African leafy greens prepared as soups in a variety of ways. The great part is that it is super easy and quick to prepare and can be eaten with rice, potatoes, quinoa, noodles or enjoyed on its own.
2 bunches, dino kale
1 small red onion
6oz cremini mushrooms (or any mushroom of choice)
1 - 2 habanero peppers
3 tbsp red palm oil (or neutral oil if preferred)
1 tbsp Ekaterra Seasoning Kewb
Salt to taste
Prep: Chop the dino kale and slice the red onions, habanero peppers, mushrooms
Place a wide deep pan on medium high heat and pour in the palm oil. Heat it for 2 - 3 minutes until it becomes slightly translucent. Add in the sliced onions and sauté for 3 minutes until they begin to look translucent.
Then add in the mushrooms and peppers, sauté them along with the onions for 1 minute then add in the chopped kale, give it a mix in, then add the Ekaterra Seasoning Kewb spice mix and sea salt. Cover the pan, lower the heat and steam for 5 - 6 minutes.
Remove from the pan and serve immediately as a side, over rice, potatoes, yams, couscous, fonio. Literally enjoy this dish anyway you can imagine.
Red palm oil is indigenous to West Africa and it is an essential ingredient in West African cuisine as it imparts its own flavor profile that makes West African cuisine unique.