Follow me on:
Indian-Inspired Sautéed Kale with Cumin, Ghee, and Cinnamon
This Kale sautéed with Cumin and Ghee dish brings together the rich flavors of cumin, cinnamon, and ghee for a warm, comforting meal. It’s part of my AIP reintroduction phase, where I reintroduce spices for balanced meals. The cumin and cinnamon enhance the kale’s earthiness, offering a delightful flavor combination. In addition, ghee adds a rich, smooth texture, making the dish feel indulgent yet healthy. This simple recipe is quick to prepare and perfect for busy days. Whether you’re on the AIP journey or just looking for a nourishing meal, it’s sure to satisfy.
Health Benefits of Kale Sautéed with Cumin and Ghee
Kale is rich in vitamins A, C, and K, which support immune health and promote healthy skin. Additionally, it’s packed with antioxidants that help fight inflammation and improve digestion.
Cumin is known for its ability to boost digestion by stimulating the production of digestive enzymes. It also supports metabolism and may help regulate blood sugar levels, making it beneficial for overall health.
Ghee is full of butyrate, a healthy fat that promotes gut health and reduces inflammation. Moreover, ghee is an excellent source of fat-soluble vitamins like A, D, and E, which are essential for healthy bones and skin.
Cinnamon has anti-inflammatory properties and is rich in antioxidants that help fight oxidative stress. It may also help improve heart health, regulate blood sugar, and support digestion.
Together, these ingredients offer a nourishing, anti-inflammatory meal that supports digestion, boosts immunity, and promotes overall well-being.
Serving Suggestions
As a Side Dish:
This Kale sautéed with Cumin and Ghee pairs wonderfully with grilled meats like chicken, lamb, or fish. It complements the rich flavors of roasted meats, adding a fresh, savory element to your meal.With Grain-Free Options:
Serve alongside cauliflower rice or a baked sweet potato for a complete, nutrient-packed meal. The subtle spices in the kale will elevate the flavors of these sides.Topped with Protein:
For a light yet satisfying main course, add sautéed shrimp, grilled chicken, or roasted salmon on top of the kale. The warm, tender greens will absorb the flavors of the protein, creating a well-rounded dish.In a Salad:
Turn this Kale sautéed with Cumin and Ghee dish into a hearty salad by adding it to a bed of fresh greens like arugula or spinach. Top with avocado slices, cherry tomatoes, and your favorite dressing for a refreshing contrast.With Flatbread:
Enjoy this sautéed kale with a side of gluten-free flatbread or coconut naan for a more substantial meal. The soft, pillowy bread pairs well with the spices and texture of the kale.
If you liked this recipe, you might also enjoy these delicious options:
I’d love to hear your thoughts! Feel free to leave a comment below.
Your feedback means a lot to me! If you tried this recipe or have any suggestions, questions, or variations you’d like to share, drop a comment below.
Kale Sautéed with Cumin and Ghee
Course: Side Dish, Sides, Lunch, DinnerCuisine: Mediterranean, IndianDifficulty: Easy2
servings5
minutes10
minutes160
kcalKale Sautéed with Cumin, Ghee, and Cinnamon, an Indian-inspired AIP reintroduction dish, featuring anti-inflammatory spices like cumin and cinnamon for a flavorful, nourishing meal.
Ingredients
1 bunch kale, stems removed and leaves chopped
2 tbsp ghee
1 tsp cumin powder
1/4 tsp ground cinnamon
1/4 tsp ground turmeric (optional)
Salt, to taste
1/2 tsp lemon juice (optional for a fresh finish)
Fresh cilantro for garnish (optional)
Directions
- Heat the ghee in a large skillet over medium heat.
- Add the cumin powder and cinnamon, cooking for about 30 seconds while stirring to release their aromas.
- Stir in the ground turmeric (if using) and salt, cooking for another 30 seconds.
- Add the chopped kale to the skillet, tossing to coat it with the spices and ghee mixture.
- Cover the skillet and cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
- Once the kale is cooked, squeeze lemon juice over the top for a bit of brightness, if desired.
- Garnish with fresh cilantro and serve.
Notes
- Spice Variations: You can adjust the amount of cinnamon based on your preference, as it can be quite potent. If you're unsure, start with a pinch and taste as you go.
- Ghee: If you don’t have ghee, you can substitute it with coconut oil for a dairy-free option, though the flavor will be slightly different.
- Add-ons: Feel free to add other spices like coriander or cardamom for more depth, or even a sprinkle of chili powder if you enjoy some heat.
- Storage: This dish keeps well for a couple of days in the fridge. Reheat it gently to preserve its flavors.
- Serving Suggestions: Pair this sautéed kale with grilled chicken, fish, or your favorite protein for a complete meal, or serve it as a side dish to balance out your main course.
