A new veggie in my shopping list - Kale! It appears every other item in the grocery store has Kale in it - soup, salad, pasta and what not! Being skeptical of how it will be in taste and texture has been the main reason we ignored it so long. For the first dish, wanted to make something that was closer to our Indian food taste so that we don't run miles away from it forever. :)
Googled and found this interesting dish quite similar to the traditional Odiya Saaga "Greens" dish. The recipe was taken from here.
3 tablespoons ghee (clarified butter) or unsalted butter
1 large shallot, thinly sliced into rings
2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2” pieces
2 tablespoons prepared lime pickle, chopped
Kosher salt and freshly ground black pepper
Method
- Heat ghee in a large skillet over medium-high heat.
- Add shallot (I replaced with red onion!) and cook, stirring often, until beginning to brown, about 4 minutes.
- Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry.
- Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes. I added some Chatak Chilli Pickle for added heat.
- Season with salt and pepper.
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