3. Add the kale and toss it in the sauce until coated. Sauté for approximately 5 minutes, until the kale is tender and most of the cooking liquid has evaporated. Add the salt and pepper and adjust as needed.

2. Add the garlic and mushrooms. Fry for about 3 minutes until the mushrooms begin to turn brown. Add the tomatoes, ground cumin, red chile powder and water. Cook until the tomatoes begin to fall apart. 


1. Heat the olive oil in a large skillet over medium heat. Add the red chile and mustard seeds. When the mustard seeds start to pop, add the cumin seeds. After 1 minute, add the shallot. Cook until the shallot begins to become translucent. 

Sauteed Spiced Kale [Indian vegetarian RECIPE]

Kale has become popular over the past few years due to its high nutritional value. It is loaded with vitamins, calcium and beta carotene and is reported to lower cholesterol levels. Cooked kale tastes a bit like broccoli and has a bit of crunch that makes it tastier, perhaps, something like cooked spinach. It is popular all across Europe and is now a favorite vegetable for people who want to loose weight. 

This Sautéed Spiced Kale recipe is very easy to make. I chop one bunch of kale into bite sized pieces and then sauté it very quickly in oil that is flavored with garlic, shallot, mushrooms, tomatoes and spices. The seasonings balance the strong taste of the kale so it is delicious to eat. The kale can be sautéed to your preference, until it is lightly wilted or fully cooked. The flavor will be just as delicious. 


3 tablespoons olive oil
1 dried red chile
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 shallot, chopped
2 cloves garlic, finely sliced
1/2 pound cremini mushrooms, quartered
1/2 tsp ground cumin
1/4 tsp red chile powder
2 plum tomatoes, chopped
1/4 cup water
1 pound kale, stems removed and chopped
1 teaspoon kosher salt
​1/4 teaspoon freshly ground black pepper