Kale/Chard with Onions & Tamarind
Thanks to CSA member Maya Tatineni, for sharing this recipe. Maya says: “I...had a bunch of mixed greens left over including kale, chard and even some beet greens when I made this dish. I have been enjoying using all the veggies we get in some typical and not so typical Indian recipes!”
1 tablespoon olive oil
1 teaspoon mustard seeds
1 tablespoon split yellow peas
1 tablespoon split urad dal*
3 to 4 cloves garlic, finely chopped
1 bunch chopped kale and/or chard
1 large onion finely chopped
1 tablespoon tamarind pulp*
1/2 teaspoon cayenne pepper, to taste
Heat the oil in a pan then add mustard seeds. When the mustard seeds start popping add the split yellow peas and the urad dal. Sauté until the dal starts to brown. Add garlic and stir-fry for a few seconds then add the onion. Sauté until onion starts to brown then add the greens. Cook for about 5 minutes then add tamarind pulp, cayenne pepper and salt (to taste). Continue cooking until all the water is gone and greens are tender. Serve with bread, tortillas or rice.
*Available at Indian grocery stores.