The weather has caused many people to feel a little under the weather, so here's a perfectly simple dish to cook when it's scorching hot (and you don't have a big appetite) or when it's cold and wet (and you're craving a bowl of hot soup to fix that congested nose). This dish is versatile and open for more permutations, and uses ingredients that you can easily find in Singapore's marketplace.
You will need:
-1 stalk of kale (discard stalk and add to compost bin/pile)
-1 bowl of filtered water
-1/2 organic chicken cube
-A pinch of turmeric and pepper
-Minced garlic for garnish
1. Bring water to a boil and add kale leaves
2. When leaves are soft (est. 5 to 10 mins), add in chicken cube, turmeric and pepper
3. Separately fry minced garlic until golden and crispy
4. Turn off heat and add fried garlic to taste
Tip #1: If you have the time, instead of using chicken cubes, make chicken broth using chicken bones, onion, garlic, celery stalks and carrots. Season with salt and pepper to taste. Store excess broth in ice cube trays in the freezer, or store broth in a mason jar in the fridge section if it is to be used within the same week.
Tip #2: Simply bulk this dish up with some cooked quinoa, or add a hard-boiled egg or tofu if you're feeling for some protein. If you like your meals spicy, you can increase the heat with some chopped chilli or a dash of hot sauce.
Important note to readers: Kale is often used raw in smoothies and juices. However, our bodies do not have the ability to digest raw Kale – it'll be like humans digesting grass; we're not built for it. This is especially important for people living with thyroid problems. Consume kale in moderation if you are on beta-blockers as well.
If you have a little more time, why not learn about the health benefits of kale?
In a nutshell, kale is a green, leafy vegetable that is high in fibre, with a high potassium content that can reduce the risk of heart disease. For those of you who know your facts about green and leafy vegetables, you'd know that kale is also high in vitamin C and iron, which is good for our immune system and red blood cells production.
Recipe by Cynthea Lam
Edited by Ange Chua
Ange Chua is an aspiring bird-watcher trying to fix her black thumbs. When she's not writing, you'd find her drinking tea out of teacups or reading in bed with her dog. She thinks her spirit animal is an alpaca.