Kiymali Toskanalı Mangir Otu ve Sarimsakli Yogurt - Tuscan Kale ala Turka with Garlic Yogurt
Author: April Ozbilgin
Recipe type: Main Dish
Cuisine: Turkish
Kiymali Toskanalı Mangir Otu ve Sarimsakli Yogurt - Tuscan Kale ala Turka with Garlic Yogurt
Ingredients
½ pound ground beef (with a little fat)
2 pounds fresh Tuscan Kale, roughly cut into ribbons
2 Tablespoons tomato paste
¼ cup rice (rinsed and drained)
1 large yellow onion finely chopped
2 Tablespoons olive oil
4+ cups water
To taste Salt & pepper
8 ounces Yogurt
2-3 Cloves Garlic
½ Teaspoon Salt
Instructions
Saute the chopped onion in the olive oil.
Add the ground beef and cook till no longer pink.
Add the tomato paste, 1 tablespoon of salt, 1 cup of water (you can add more if it is too thick), and the kale.
Lower heat to medium and cover.
Once the kale has wilted down ( a couple of minutes) add the rice and the remaining 3 Cups of water and cook 20 minutes.
Taste the broth and adjust the salt and pepper to taste.
In the mean time, smash 2-3 cloves of garlic and a dash of salt in a mortar and pestle.
Add to the yogurt and stir well.
Cover and refrigerate until ready to serve.
When the Kale is cooked, serve piping hot, topped with garlic yogurt and a nice crusty bread for dipping all the delicious juices. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2014/07/kiymali-toskanali-mangir-otu-ve-sarimsakli-yogurt-tuscan-kale-ala-turka-with-garlic-yogurt.html