Kale Stew with Wheat (Buğdaylı Karalahana Yemeği)

In a pot, sauté 1 finely diced onion and 1 red pepper cut into cubes with half a tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add 1 tablespoon of salça (Turkish tomato/pepper paste), half a water glass (about 100 ml / ⅓ cup + 1 tbsp) of boiled wheat, and 200 g (10 leaves) of washed and finely chopped kale. Add water until it just covers the ingredients. Add 1 teaspoon of Aleppo pepper flakes, ½ teaspoon of black pepper, and ½ dessert spoon of salt, and stir. Once it comes to a boil, cook over low heat.

About This Recipe

Kale is a vegetable that is grown and consumed very widely both in Turkey and around the world. It is an exceptional source of vitamin C, and also contains vitamins A, B, and E, as well as minerals such as calcium, potassium, sulfur, magnesium, copper, and iron. When we think of kale, the Black Sea cuisine immediately comes to mind — in fact, in almost every household there, at least one kale dish is cooked at least twice a week.

You may already know that there is now a National Kale Day in America. Former President Obama even decided that a kale salad should be served as a starter at his Thanksgiving dinner.

Kale is effective at reducing the effects of many infections — such as joint pain, fever, and various skin disorders — by acting as an infection-fighting agent. It is an excellent antioxidant food, rich in vitamin C and beta-carotene. As a result, it protects heart health and lowers blood pressure. It also helps prevent the development of cancer and has stress-reducing effects.
It is a great ally for those looking to lose weight. Thanks to its high fiber content, it regulates bowel movements and supports weight loss. It also helps the body eliminate harmful toxins.

Today, we added one more nutritious element to our classic Kale Stew recipe and prepared it as Kale Stew with Wheat. We're so glad we did — now it's your turn. Enjoy!