Kale and corn are two of the most significant products of the Black Sea region of Turkey and consumed quite frequently in the winter months. Kale is as delicious as it is healthy because of its antioxidant qualities. Kale leaves are also very rich in vitamin C, calcium, potassium, sulphur, selenium, magnesium, copper and iron.
2 lbs. Kale, washed and trimmed
2 tbsp. Butter
1 Yellow onion, halved and thinly sliced
2 Carrots, peeled and cut into medium juliennes
2 tbsp. cornmeal
½ cup Cracked corn
1 ½ qt. Beef or vegetable stock
1 tsp. Salt
2 tsp. Red pepper flakes
Place 5-6 kale leaves on top of each other and roll into a cigar like roll. Cut about ½ in thick slices. You will have strips of kale. Apply the same method to the rest of kale leaves. In a large pot, melt the butter and sauté the onions until they turn pink and soften. Add the carrots. Later on add the corn meal and continue sautéing for 5-6 minutes. Add the strips of kale together with cracked corn and sauté for another 5 minutes. Finally add the beef or vegetable stock, salt and red pepper flakes and turn down the heat down. Cook for about 30 minutes until the kale is softened and the cracked corn are softened. Serve hot with plain yoghurt on the side.