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Author Notes: This recipe is a rustic interpretation of saag, featuring aromatic spices, luscious and soft oyster mushrooms, and some hearty kale that doesn’t turn into a pale green mush, but rather stands out and says “Hey guys, Kale made it to the party!” It’s also incredibly simple, so you can throw it together any night of the week. —Nicholas Doyle
tablespoons Olive Oil or Ghee
teaspoon Fenugreek Seed
teaspoon Black Mustard Seed
teaspoon Turmeric, Ground
Shallot, sliced radially
Cloves Garlic, sliced
Bunch Kale, sliced thin, stemmed if needed
ounces Oyster Mushrooms
cup Hot Chicken or Vegetable Stock
cooked basmati rice, to serve
- Pour oil into a fry pan heated over medium-high heat and when it begins to glisten (immediately if the pan is hot enough) add the fengureek and mustard seeds. Toast until fragrant, about 10 seconds.
- Add the shallot, garlic, and turmeric and stir to combine. Look until translucent, ~5 minutes.
- Stir in the oyster mushrooms and cook until tender, ~ 5 minutes
- Stir in the kale, trying ot get as much of the garlic and shallot as possible off the bottom of the pan and on top of the kale.
- Pour in the stock, sprinkle with a pinch of salt and cover with a thight fitting lid.
- Cook covered for 10-20 minutes, until the kale is at your desired softness.
- Remove the lid and season to taste with salt.
- Serve over cooked basmati rice.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens