Mujadara and Wilted Kale

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CSA member Jane Thelwell shared this lovely recipe for a classic Arabic dish on a bed of greens. It comes from the book “Farmhouse Vegetables” by Michael Smith. Caramelized onions are a key feature of mujadara, and well worth taking the time for! Feel free to substitute any cooking green you have around in place of the kale.

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Servings 4

Ingredients

Cumin Browned Onions

  • 2 tbsp vegetable oil
  • 2 tbsp cumin seeds
  • 1 lb yellow onions thinly sliced
  • 1/4 tsp sea salt

Mujadara

  • 2 tbsp vegetable oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/3 tsp ground ginger
  • 1 cup green lentils
  • 4 cups water
  • 1 cup basmati rice
  • 1 cup raisins

Wilted Kale

  • 1/2 cup water
  • 1 tsp sea salt
  • 1 lb kale center ribs removed, cut into large pieces
  • 1/4 cup preserved lemon dressing see notes

Instructions

Make the Cumin Browned Onions

  1. Heat the vegetable oil in a small saucepan over medium heat. Sprinkle in the cumin seeds, cooking briefly till they sizzle.

  2. Add the onions and salt. Slowly cook, stirring frequently, until browned, 20 minutes or so. Reduce the heat to prevent burning.

  3. Transfer to a small plate and reserve.

Make the Mujadara

  1. Pour the vegetable oil into a large saucepan over medium heat. Add the onion and cook until soft and translucent, 5 minutes or so.

  2. Stir in the garlic, cumin, coriander, allspice, cinnamon, and ginger and cook briefly to release their full flavours, just 1 minute.

  3. Add the lentils, water, and salt. Bring to a oil, reduce the heat to a slow simmer, cover tightly, and cook for 12 minutes.

  4. Stir in the rice and raisins, cover, and continue cooking until the rice is tender and fluffy, 20 minutes or more.

  5. Without uncovering, remove from the heat and let sit for 10 minutes.

Meanwhile, Make the Wilted Kale

  1. Bring the water and salt to a full simmer in a large saucepan over medium heat.

  2. Stir in the kale, cover tightly, and cook just until the leaves are bright green and tender, 3 minutes or so.

  3. Drain well, then stir in the preserved lemon dressing (or another lemon-based dressing).

To Serve

  1. Form a bed of kale on individual plates or a large shared platter.

  2. Spoon the mujadara on top, and top with cumin browned onions.