Braised food

Braised Kale and Tomatoes – The Washington Post

Nyanyika Banda’s aunt Rose, a cookbook author, taught them how to prepare this dish before she passed away. Banda included it in “Marvel’s Black Panther: The Official Wakanda Cookbook,” along with a fictionalized account of how it came to be, noting that it could be eaten with “roasted fish and nsima (a semolina pancake of white corn) soaking up the vegetable broth with every bite. Rice is also a suitable addition to the table.

Active time: 25 minutes; Total time: 35 minutes

Read more about the origin of this recipe here: In New Wakanda Cookbook, Black Panther’s Cooking Tradition Comes Alive

Storage Notes: Refrigerate up to 3 days.


Servings:

4

Size tested: 4 servings; gives 3 cups

Ingredients
  • 2 tablespoons olive oil

  • 1 small yellow onion (about 5 ounces), halved and sliced

  • 5 garlic cloves, minced or grated

  • 2 vine-ripened tomatoes, diced

  • 1 teaspoon ground cumin

  • 1 tablespoon paprika

  • Fine salt

  • Freshly cracked black pepper

  • 8 cups kale, stemmed and chopped

  • 1 cup low-salt vegetable broth


directions

In a large, heavy-bottomed saucepan or Dutch oven over medium heat, heat the oil until shimmering. Add onion and garlic and cook, stirring, until onions are translucent and garlic is just starting to brown, about 4 minutes. Stir in the tomatoes, cumin and paprika and season lightly with salt and pepper.

Add the kale a handful at a time, stirring occasionally and waiting for it to wilt before adding more. Once all the kale has been added, pour in the broth.

Bring to a boil, cover and heat for 15 minutes, adjusting the heat as needed to keep it boiling. Taste and add more salt and/or pepper, if needed.

Remove from heat and serve family style or divide into bowls.


Origin of the recipe

Adapted from “Marvel’s Black Panther: The Official Wakanda Cookbook” by Nyanyika Banda (Insight Editions, 2022).

Tested by Alexis Sargent.

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