This recipe was given to me by one of my Liberian (West African) friend. This is one of their common traditional dishes and easy and healthy meal to make. Hope you savor every bite of it.
- Michelle M. Kimber
Makes 6 to 8 servings
2 bunches fresh kale or 1 bag (16 ounces) frozen kale, thawed and drained
1 tablespoons olive oil or vegetable oil
½ cup chopped red onion
2 cloves minced garlic, minced
1 teaspoon Mrs. Dash
¼ teaspoon ground thyme
¼ teaspoon dill
¼ teaspoon ground basil
¼ teaspoon ground rosemary
¼ teaspoon cumin
2 or 4 ounces dried fish or grilled fish
Tip: Look for dried fish at Cub Foods, Sun Foods or Rainbow Foods grocery stores
Rinse fresh kale with cold water until water is clear of dirt or other particles. Remove excess water; set aside. Roll kale leaves, slice thinly. Set aside.
Place olive oil in skillet. Heat skillet over medium-high heat. Add onion and garlic. Cook, stirring frequently, about 3 minutes or until onion is tender. Stir in Mrs. Dash, thyme, dill, basil, rosemary and cumin. Add fish and kale. Cover; cook 10 to 15 minutes or until kale is tender. Serve kale over cooked brown or white rice, quinoa, millet, couscous or bulgur wheat.