2 tbsp olive oil
½ onion, peeled, finely sliced
1 garlic clove, peeled, finely sliced
½ tsp ground cumin
½ tsp ground coriander
pinch chilli flakes
1 tomato, seeds removed, chopped
85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
salt and freshly ground black pepper
Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.
Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately.
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Another edition of the cooking challenge, with David 'Kid' Jensen and Erika North.