Ingredients:

• 1 packet – Frozen kale
• 1 packet – sliced button Mushrooms
• 1 – red onion, medium size, thinly sliced
• For seasoning:
• 1 tbsp – Olive oil/canola oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 tsp – crushed red pepper
• 2 – Cloves of Garlic minced
• 1/4 tsp – Turmeric
• 1 tsp – salt
• 1 tsp – garam-masala powder
• 2 tsp – lemon/lime juice

Method:

1. Thaw the frozen kale. Clean mushrooms. Thinly slice red onion.
2. Place skillet on stove and turn on the heat.
3. Add olive oil to the pan when the pan is cold.
4. Now, add mustard seeds and cumin seeds to the cold oil.
5. Once the seeds start to splutter, add the crushed red pepper to the oil.
6. After a few seconds, add crushed garlic and give it a stir.
7. Once the garlic turns golden, add sliced red onions to the pan. Keep stirring.
8. As the onions become translucent, add mushrooms to the pan.
9. Give a stir and cover it with lid. Cook for 3 mins.
10. While mushrooms are cooking, place the thawed kale in a microwave safe bowl. Cook it on high for 3 min.
11. Squeeze out the extra water from the cooked kale.
12. Now that mushrooms are cooked, add the cooked kale to the pan and give it a nice stir.
13. Add the turmeric to the pan and stir once more.
14. Cook the greens and mushrooms for 5 min or till the kale starts to wilt.
15. Once the greens start to wilt, add salt and garam-masala to the greens.
16. Give it a stir and let it cook covered for 1 min. Turn off the stove.
17. Add lemon juice and give the kale mushroom mix a nice stir. Keep it covered.
18. Serve hot with rotis or steamed white rice/brown rice.

Recipe courtesy of Kiranmai Chaturvedula