Welcome to show me the car dot com.

I'm a new teacher and I'm Hittle.

And today we're gonna be making a kale subs.

Now Kale is really healthy, and it's really popular right now.

And why not?

Because look at it, it's It's beautiful.

It's a green leafy vegetable with lots of nutrients, lots of vitamins.

And, you know, honestly, it's not really used a whole lot and Indian cooking.

So, you know, we always again look at it.

We passed by a kind of figure I want to do with it.

So he has a really good fun way off, you know, putting it in your Indian cooking and your Indian menu.

So very simple recipes.

Let's get started, right?

So we have one bunch of kale.

It's about £1 and it's usually packaged like this, where it comes in a bunch.

So we've washed it really well.

And the thing about Kale and most recipes you find with Kale is nobody ever uses the stems because they're really fibrous and, you know, a little hard thio work with.

But we're going to use the whole thing because that also has nutrients, and it's a lot of fiber, and we know fiber is good for us.

So what we're gonna do is just gonna trim off the very edge here.

And it's like a real thick stock like this so we can get rid of that.

And everything inside is pretty much usable.

That's all really thin stocks.

And then what we're gonna do is take just the stem portion of it and we're gonna keep this separate.

We're gonna keep believe separate.

We're gonna keep the stem separate and we'll show you in a minute.

Why?

But this portion just chop it down relatively fine, because again, it is very fibrous and you wanted to cook a little faster.

And the other thing it does is that stalks provide a great crunch to the otherwise just a green, leafy vegetable.

Exactly.

So I was gonna have a great Dexter's, and you can keep chopping all the way till you get to the leafy portion.

And once all the thick stocks are chopped up, we can also go ahead and chop the rest remaining of the leaves.

And you really just wanna you can choose to keep it big, leafy vegetables, depending on the texture you like where you couldn't like just completely Julianne it almost right.

But actually it's a lot.

So become introducing in the size on and quantity.

So in a ball over here, I'm gonna put tougher cup off faces or chickpea flour into that.

I'm gonna add a few spices.

This is 1/4 teaspoon off turmeric powder or holy quarter teaspoon off human powder or gina half a teaspoon off, I'm sure Dr Mango powder, half a teaspoon or coriander powder or Dona and I'm gonna put some red chili powder to taste and half a teaspoon off sold on what makes this.

You want to make sure there's no lumps in there, so just kind of use your hands because I'm sure tends to lump up and break it down.

And then I'm gonna add one tablespoon off oil and mix it in.

So we have a skillet here with one tablespoon of oil heating up, and once the oil is hot, we're gonna add half a teaspoon of cumin seats and let them sizzle.

1/8 teaspoon of massive petito king and chopped green chilies to taste about four or five roughly crushed garlic cloves that a mix and let that cook for about 30 seconds before we add stocks from the kale.

It's gonna add about 1/4 teaspoon of salt or to taste.

And once it's mixed, well, all the oil is coding all the stock.

We're gonna cover it and let it cook until the stocks get a little bit tender and every once in a while to keep an eye on it and keeps during it.

No, the water that accumulates on the lid, you can afford it back in, right.

Our kale stems have been cooking for about 10 minutes, and though they're not cooked all the way through, they still have a little crunch to them, and that's exactly where we want it.

We're gonna go ahead and add in the leaves now, like I mentioned earlier, it looks like a whole lot.

But it's gonna wield a lot and again about another quarter teaspoon of salt, and we're gonna mix this in, keep mixing on storing, so let Bill the leaves sweat on.

So once it's wilted, we're gonna cover it again and just let it sweat a little bit more.

For about 34 minutes.

It's been about three minutes and you can see that all the water has collected on top of the lid just for that beckoned.

Give it one more, mr, and just flatten it out across the whole bottom of the pan.

We're also going to reduce the temperature just a little bit and pour our basic mixture over the top evenly and without stirring.

We're gonna put the lid back on and let us sit there until all the water collects back on top of the lid.

So it's been about 34 minutes, and you can see the steam has formed on the lid.

So gonna pick it up and for the liquid back into the pan and mix that visiting now based intends to clump.

That's why we kind of poured on top and we don't touch it until it has time to sit covered and cook.

We mix it into fast, it'll be very slimy.

And now it's gonna form nice little crumbles like this that's gonna add to the texture of the dish, and we're gonna let it cook.

Maybe about another minute or two just uncovered, killed subsidies Done.

Look at it.

It looks beautiful on love.

The fact that you can.

It's not just, you know, one shade of green.

It's got the storks, which are totally different shade.

Not only do they provide a different color, they also provide a different texture.

And we have not lost them now, which most of the recipes ask for you to toss the stocks.

This is great.

We save money.

I mean, yep, health benefits and save money.

Put it on the little specks off basin and the technique flower just explode.

Yes, try it.

Mmm.

It's delicious, huh?

Kale has just the right amount of bitterness.

Compliment that basin that's fabulous and the crime to the stems.

They're cooked, but they're still crunchy.

I love that.

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