Wednesday, May 15, 2013

Garlic Cassava with Chickpeas & Kale

Cassava root is something you may or may not have seen at your grocery store. If you have seen it, it might be next to the ginger, jicama and other wacky looking roots. It's thick and long, tapered on the ends and the outside almost resembles tree bark. The inside is white and solid like a potato. Cassava also goes by the name Yuca, and is a great vegetable to add in to your diet. Try starting out by replacing some potato dishes with cassava and see how you like it. This dish is jam packed with oniony-garlic flavor and is definitely a must try if you are preparing cassava for the first time.

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Garlic Cassava with Chickpeas & Kale
serves 3
1 large cassava root, peeled, 1/2" slices
1 bunch kale, roughly chopped
1/4 cup extra virgin olive oil
10 garlic cloves, minced
1 large shallot, minced
1 cup canned chickpeas, drained and rinsed
1 tsp cumin
salt and pepper, to taste
3 tbl minced cilantro

Cover the cassava in a pot of cold, salted water and bring to a boil. Cook until fork tender. Drain.
Steam the kale for 10 minutes while the potato is cooking.
Heat the oil in a large saute pan. Add the garlic and shallot and cook until tender and browned, 5-7 minutes. Add the chickpeas and cumin. Season with salt and pepper. Once the cassava is drained, add to the onions. Add the cilantro and toss. Cook 2-3 minutes more to allow flavors to meld.
Taste and season with salt.
Season the kale with salt and serve the cassava over a bed of kale.

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