Traditionally Kale is not used in Indian cooking. Any Indian-style recipes for cooking Kale? Thanks.

Easy Spicy Kale & Mustard Greens 3 cups kale (1 bunch) 3 cups mustard greens (1 bunch) 1 teaspoon olive oil or butter 1/4 teaspoon cumin seeds 1/4 teaspoon mustard seeds 3/4 teaspoon salt 1/4 teaspoon green chili peppers 1 teaspoon garlic (minced or crushed) 1 lime wedge 4 teaspoons water Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly. Cut the greens into strips that are about 1 inch by 3-4 inches. Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat. Add the kale first, then the mustard greens pour 1/4 teaspon into the greens and cover tightly with lid. Cook for 5-10 minutes, stirring occaisionally, until the greens are wilted and tender. When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside. In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat. Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium. Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper. Pour mixture over greens. Add remaining salt (1/2 tsp) to taste. Serve with a dash of lime juice (brings out the flavor of the greens

Ingredients : Whipping Cream For Garnish. Oil 2 Tbsp. Tomatoes with Juice 3 Cups. Salt To Taste Ground Cumin,Cayenne To Taste Italian Parsley 1/4 Cup Cilantro chopped 1/4 Cup. Garlic clove minced 2 Nos. Onion large Chopped 1 No. Mixed Greens 3-4 Bunches (Kale,colards,beets,mustard,chard) Method : Wash & Coarsely chop the greens. Heat a pot with oil & saute onions & garlic till translucent.Mix in herbs & spices. Briefly fry . Add Greens & salt.Stir to mix greens & spices. Add chopped tomatoes with juice. Cover , bring to boil & simmer for about 1/2 hour till done. Keep stirring often since they scorch easily.Garnish with Cream before serving. Use a large pot with heavy bottom & tight lid . Add the greens gradually if they all does not fit into the pot at once ,as it starts to shrink as they wilt . you could just make it all kale

I like to mix them with spinach and do them up with Paneer, and even when making Aloo Gloo mix some in. Sauted with ginger, garlic and a touch of garam masala, and a touch of lemon juice at the end. A soup with rice and curry, add a bit of diced chicken. They go great with Rogan Josh, added at the end as it simmers for the final few minutes. I am a former chef, and love to cook Indian food, and find them versitile, and always available in Canada, year round.

SPICY KALE AND CHICK-PEA STEW 1 1/2 cups dried chick-peas, soaked overnight, drained, and rinsed 10 cups water 2 large onions, chopped coarse 3 large garlic cloves, minced 1/4 cup olive oil 2 green bell peppers, chopped coarse 1 1/2 pounds kale, coarse stems discarded, leaves washed well and chopped 2 28-ounce cans plum tomatoes including the juice, chopped 6-ounce can tomato paste 2 1/2 tablespoons chili powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dry hot red pepper flakes 1 teaspoon ground cumin 1 teaspoon sugar 1 bay leaf steamed couscous or rice as an accompaniment In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice. Makes about 14 cups, serving 8 to 10 Kale-and- Salt-Cod Chowder Yield: 8 servings. 1 pound boneless, skinless salt cod 1 tablespoon olive oil 1 pound linguica sausage (or chorizo), cut into 1/2-inch disks 1 small onion, chopped 2 medium baking potatoes. peeled and cut into 1/2-inch dice 4 quarts chicken broth 8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups 2 bay leaves 1/2 teaspoon chili-pepper flakes 1/2 cup fresh minte, minced Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside. Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a bol. Add the kale, bay leaves and chili pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint. QUICK KALE & MUSHROOM SAUTE (serves 4 as a side, 2 as an entree) 1 tblsp olive oil or less 1 tblsp minced garlic 1 tblsp soy margerine (I omit this) 8 oz.white mushrooms (oysters or chantrelles) 4 cups kale, tightly packed 1/4 cup water 1 tsp tamari 5 cherry tomatoes, quartered salt and pepper to taste Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and margerine (if used) and saute until garlic is lightly browned. Add veggies and stir 15-30 seconds, making sure not to burn the garlic. Add water, tamari, salt and pepper and cook another 5 minutes, stirring often. Add tomatoes and cook another 5 minutes on low. Serve immediately. Note: Serve over couscous, millet or bulghur.

substitute in any spinach recipes, blanch the kale in boiling water for a few minutes and then add it to basically anything (like palak paneer, veg korma, chicken curry...). May need to add some lemon/lime juice if the kale has a slight bitter taste. http://indianfood.bellaonline.com/Site.asp

Curried Lentils And Kale Greens Recipe Ingredients 1/2 cup lentils; brown 1 1/2 cup water 1 teaspoon curry powder 1 tablespoon raisins; dark 4 whole cloves 1/2 small yellow onion; thinly sliced 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup diced carrot 1/4 cup chopped celery 1/2 cup diced potato 2 cup (1 small bunch) kale 2 tablespoon plain nonfat yogurt; for topping Directions Rinse and soak lentils in water for 15 minutes. Meanwhile, remove stalks and spines from kale; rinse well and tear leaves into bite-size pieces. In a medium saucepan over high heat, bring 1/2 cup of water to a boil and stir in curry powder, raisins, cloves, onion, salt, pepper, carrot and celery; return to a boil. Add remaining water, and return to a boil. Add lentils and potato; return to boil. Reduce heat to low and cook uncovered until lentils are tender, about 15 minutes. Place kale on top of lentils, cover and cook until reduced by half, about 5 to 7 minutes. When done, lentils should be tender but not mushy. Remove from heat. Gently stir to combine kale and lentils. Transfer to bowls. Top each serving with portion of yogurt. Per serving (1-1/2 cups): 242 calories, 3% fat (0.9g); 74% carbs, 23% protein. Prep/cook time: 30 mins >recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb Spinach or other fresh greens may be substitute for the kale; adjust cooking time.

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