~ 1 tbsp. mustard oil
~ 1 tsp. each: mustard and cumin seeds
~ 1 tbsp. minced garlic
~ 1 onion, diced
~ 3 potatoes, diced and cooked as you would for potato salad (i.e., not falling apart)~ 1 tsp. each: salt, chili powder, fenugreek, asafoetida
~ 1 large bunch kale, cleaned, trimmed, and chopped
~ 1/2 cup water
~ In a large, deep skillet or wok, heat the oil over medium heat. Add the cumin and mustard seeds and cook, stirring constantly, until they begin to sizzle and pop.
~ Add the garlic and the onions and cook for about a minute.
~ Add the potatoes and spices, stir to combine, and cook another few minutes until the potatoes have browned just a bit.
~ Begin adding the kale by handfuls, stirring with each addition to mix everything up. When all the kale has been added, stir in the water and cook about 3-5 minutes, until the greens are wilted but still retain some texture. Serve hot alongside your favorite dal and some spicy pickle.