Lacinato or Portuguese Kale
Baby Pink Ginger
Few pinches of salt
About 1 pound rutabaga, cut into ½ inch chunks
½ pound of potatoes, cut into ½ inch chunks
¼ cup milk
3 tbsp unsalted butter, melted
¾ tsp salt
¼ tsp freshly grated nutmeg
freshly ground pepper
Bring a large pot of water to a boil. Add a few pinches of salt and then drop in the rutabaga; cook for 10 minutes. Add potato and cook until everything is tender, 15 to 20 more minutes. Drain.
Heat the milk in a small saucepan, but do not boil.
Mash the rutabaga and potato with the butter until smooth, adding a little of the warm milk at a time until the mixture reaches the consistency you like. Stir in the salt, nutmeg, and pepper to taste. Serve hot.
(from Farmer John’s Cookbook)
Cabbage with Ginger, Turmeric and Coconut Milk
2 tbsp olive oil
½ tsp black mustard seeds
1 onion chopped
2 garlic cloves, crushed
1 tbsp or so of turmeric and ginger, finely chopped, plus more to garnish
2 tsp coriander
1 tsp cumin
1 bay leaf
1 pinch cinnamon
salt and freshly ground pepper to taste
1 pound cabbage, cut into medium sized strips
2 tbsp cider vinegar
14 oz coconut milk
Heat oil in a pan and fry the mustard seeds until they crackle
Add the onion, garlic, turmeric, ginger, coriander, cumin, bay leaf, cinnamon, salt and pepper. Fry for another 2 minutes.
Add the cabbage and vinegar.
Stir in the coconut milk and simmer gently, stirring occasionally for about 15 minutes or until the cabbage is cooked.
Serve with rice.
(from The Boxing Clever Cookbook)