YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 4 tablespoons Olive Oil or Ghee

• 1 teaspoon Fenugreek Seed

• 1 teaspoon Black Mustard Seed

• 1/2 teaspoon Turmeric, Ground

• 1 Shallot, sliced radially

• 3 Cloves Garlic, sliced

• 1/2 Bunch Kale, sliced thin, stemmed if needed

• 8 ounces Oyster Mushrooms

• 1/2 cup Hot Stock

• cooked basmati rice, to serve

INSTRUCTIONS

• Pour oil into a fry pan heated over medium-high heat. When it begins to glisten, add the fengureek and mustard seeds. Toast until fragrant, ~10 seconds.

• Add the shallot, garlic, and turmeric and stir to combine. Cook until translucent, ~5 minutes.

• Stir in the oyster mushrooms and cook until tender, ~ 5 minutes

• 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.

• Pour in the stock, sprinkle with a pinch of salt and cover with a tight fitting lid.

• Cook covered for 10-20 minutes, until the kale is at your desired tenderness.

• Remove the lid and season to taste with salt.

• Serve over cooked basmati rice.

NOTE:
If you can’t find Black Mustard Seeds, you can use regular Mustard Seeds. If you can’t find Fenugreek, you may be able to substitute with some curry powders which have fenugreek as a primary ingredient. Adjust spices in recipe as needed to fit your palate!