I do like the simplicity of these flavours. I am not a huge fan of using olive oil in Indian cooking and so I stick with using vegetable oil. The chicken stock adds a different twist to the taste of this simple yet nutritious vegetable.

Taken from : Madhur jaffrey’s book Indian Cooking

Serves : 4

Ingredients:
5 tablespoon mustard oil or extra virgin olive oil
2-3 dried, hot red chillies
3 cloves garlic, peeled and finely chopped
1-2 fresh, hot green chillies
900 g (2 lb) kale leaves (see above) cut crosswise into 25 cm (1 inch) wide strips.
300 ml (1 1/4 cups) chicken stock or water
Salt to taste (if salted stock is used, extra salt may not be needed)

Method:
Put the oil in large pot and set over medium-high heat. When hot, put in the red chillies. Stir once or twice. The chillies will darken almost instantly. Put in the garlic. Stir until it turns golden. Put in the green chillies and stir once. Now put in the kale. Stir once or twice. Add the chicken stock or water and bring to boil. Cover, turn heat to low, and simmer for 20-30 minutes or until the kale is tender. Remove the cover, turn the heat up, and boil away all the liquid. There is no need for salt if you are using chicken stock, as a stock cube usually has enough salt for the entire dish, I find.