Dietary guidance: v v
2 tablespoons vegetable oil
1 medium red onion, finely chopped
1 large green Indian or 1 small red Thai chilli, chopped
1/2 teaspoon brown mustard seeds
1/8 teaspoon turmeric powder
1/2 teaspoon cumin seeds
3 cups tightly packed, finely chopped kale
(separate stalks from leaves)
2 tablespoons grated, unsweetened coconut
1/2 cup lime juice
Heat oil in large pan, wok, or paella pan.
Add onion and chilli. Fry on high heat for 30 seconds.
Add mustard seeds, turmeric, cumin, and chopped kale stalks.
Add pepper to taste.
Cook on moderate heat for 1 minute while stirring.
Add chopped kale leaves.
Add 1/2 cup water. Cover and cook on moderate heat for 10 minutes, stirring occasionally.
Add coconut and lime juice. Adjust salt and cook for 4 minutes.