The style that I have used to cook this kale is the one used in some Bengali villages to prepare finely chopped stems of mixed green vegetables in a dish called “dahta.” If, indeed, you have an assortment of stems from your garden, chop them into small pieces and generally follow this recipe. If you do not, use young kale or young collard greens. If the leaves are more mature, add more water and cook longer than specified, until the leaves are very tender.
Serve with any legume or dried-bean dish, rice, and a yogurt relish. Chutneys and pickles can be added to the meal as desired.
SERVES 3–4
From Kaveri Kaul
• 2–3 tablespoons mustard oil (use a good virgin olive oil as a substitute)
• ¾ teaspoon nigella seeds (kalonji)
• 2 fresh, hot green chilies (such as bird’s-eye), cut into thin rounds
• 10 oz. young kale leaves, chopped
• ½ teaspoon salt
• ¼ teaspoon sugar
1. Put the mustard oil in a medium pan and set over medium heat.
2. When hot, add the nigella seeds and allow them to sizzle for a few seconds.
3. Add the chilies, stir once, then add the kale, salt, and sugar.
4. Stir a few times and add ½ cup of water.
5. Bring to a boil. Cover, lower the heat, and cook gently for 5–10 minutes or until the kale is just tender.
