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Cumin flavoured kale


  • 3 tablespoons (45 milliliters) canola oil
  • 4 cups (1 liter) washed and dried curly kale, ripped into bite-size pieces
  • 1 tablespoon (15 milliliters) ground cumin
  • 1 tablespoon (15 milliliters) salt
  • 2 tablespoons (30 milliliters) butter


  1. Heat oil in a large skillet over medium-high heat.
  2. Add kale to the skillet and cook for 45 seconds to one minute, stirring constantly.
  3. Add cumin and salt and cook for 15 seconds.
  4. Add butter and cook for 20 seconds, stirring constantly.
  5. Remove kale from the heat and place on a paper towel to drain excess liquid.
  6. Serve with date and bacon-wrapped swordfish (see recipe).

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