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
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Ingredients
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4 tablespoons
Olive Oil or Ghee
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1 teaspoon
Fenugreek Seed
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1 teaspoon
Black Mustard Seed
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1/2 teaspoon
Turmeric, Ground
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1
Shallot, sliced radially
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3
Cloves Garlic, sliced
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1/2
Bunch Kale, sliced thin, stemmed if needed
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8 ounces
Oyster Mushrooms
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1/2 cup
Hot Chicken or Vegetable Stock
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cooked basmati rice, to serve
Directions
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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.
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Add the shallot, garlic, and turmeric and stir to combine. Look until translucent, ~5 minutes.
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Stir in the oyster mushrooms and cook until tender, ~ 5 minutes
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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.
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Pour in the stock, sprinkle with a pinch of salt and cover with a thight fitting lid.
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Cook covered for 10-20 minutes, until the kale is at your desired softness.
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Remove the lid and season to taste with salt.
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Serve over cooked basmati rice.
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