Kale can cook quickly or slowly, depending on its age. I picked some black kale in December, and it took about 30 minutes to cook. In Kashmir, it is always cooked in mustard oil and served with rice. I like to add a whole bean dish and a salad to the meal as well.
SERVES 4
• 2 tablespoons mustard or olive oil
• ⅛ teaspoon ground asafetida
• 1 dried hot red chili
• ½–1 fresh green chili, slit open lengthwise
• ½ small onion, peeled and thinly sliced
• 5½ cups winter/black kale, cut crosswise into ¼ inch strips
• ½ teaspoon salt
1. Put the oil in a medium saucepan and set over medium heat. When it is hot, add the asafetida. Let it sizzle for a few seconds, then add the red and green chilies. When the red chili darkens, add the onions and sauté until golden.
2. Add all the kale, 2 cups of water, and the salt. Bring to a boil. Cover, lower the heat, and simmer gently for 30 minutes, or until the kale is tender. Drain and serve.
