Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, March 11, 2013

Kale (Collard Greens) Salad

(Karalahana Salatasi)

Kale (Collard Greens) Salad
1/2 bunch of kale (collard greens), cut off the stems and discard, coarsely chopped
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 cup rice, rinsed, drained
Half of Bell pepper, diced
2-3 tbsp crushed tomato, canned
1 cup water

Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt

Saute the onions with olive oil until they are softened. Place the rice, red pepper, crushed tomato, kale, water, salt and pepper into the pot. Cover the pot. Cook until the kale is softened at low-medium heat.

Serve chilled or at room temperature with Garlic Yogurt as a light lunch.



At 7:48 PM, Anonymous Anonymous said...

Hi Binnur,

Kale and Collard Greens are two different things here in the US. I don't know if in Canada they are the same vegetable.

At 12:53 PM, Blogger Binnur said...

Same here! They both are in the same family so I didn't want to post the same salad with kale and also with collar greens:) You can make this salad which ever one tastes better for you:)

At 6:57 AM, Blogger J.D. said...

Can I use tomato paste? I'm not sure what crushed tomato is.

At 12:01 PM, Blogger Binnur said...

Sure you can J.D.:)
The difference is that the canned crushed tomatoes (or tomato puree) are like liquid tomatoes whereas the tomato paste is in a solid form of ground tomatoes:)

At 2:25 PM, Blogger J.D. said...

Thank you for your prompt explanation. I'm a North American vegetarian trying to get by in Turkey (I was vegan, but that ended a while after I came here -- it's nearly impossible) and your recipes have been a great lifeline. Many thanks from today and from the future! By the way, I do respect my meat-eating friends :)


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