Chef David Sweeney made a delicious vegetarian-Indian inspired kale dish for Kale Fest at the East Atlanta Village Farmers Market last week! Here’s his recipe so you can make it anytime you’d like. He served it with saffron basmati rice and sweet potato – to do this it at home, throw a pinch of saffron in with the pot of rice before it cooks, and boil and slice sweet potatoes to serve alongside. It will also work nicely with naan or other flatbreads, and veggies of your choosing. No matter what you pair it with, though, it will be delicious. Thanks, Chef!

India Kalie

By: David Sweeney

Prep Time – 30 minutes

Portions – 4

Ingredients:

• 3 teaspoon Coconut Oil
• 2 ½ lbs. Kale
• 4 fresh chilies
• 1 dried chili
• 1 tsp mustard seed
• 1 tbsp. cumin seed
• 1 tsp Asafetida
• 10 fresh Curry Leaves
• 3 med sized Onions
• 1 tbsp. Turmeric
• 3 tbsp. fresh Ginger
• ½ tbsp. Tamarind
• 1 Orange (organic)
• 5 oz. coconut milk
• Himalayan salt

Remove kale leaves from stems. Chop and blanch. Finely chop onions, chilies, ginger and set aside separated. Grate Orange peel & juice orange.

Heat oil on medium flame. Add chilies, mustard seed, cumin, and asafetida & curry leaves. Stir a few times, then add onion and lightly brown. Then add ginger. After a minute or so, add Kale and turmeric and simmer on medium heat. Add a few teaspoon of filtered water if it starts to stick to the pan. After 15 minutes continuous stirring, add orange juice and coconut milk. Reduce heat and cover for another 10 minutes. Don’t cook too long or milk will curdle. Finish with orange peel and salt and enjoy!