- 1 bunch kale
- 2 cloves chopped garlic
- 1/2 red onion finely chopped
- 2 tablespoons olive oil or ghee
- 1/4 tsp asafoetida
- 1/2 tsp salt
- 1/2 tsp amchur or dried mango powder available at any Indian grocery store – optional
- Let the chopped garlic sit for 10 min to activate its carcinogenic properties. Add olive oil or ghee in a heated frying pan and add onion, garlic, and asafoetida and sauté on medium flame till the onion is translucent. Add kale and salt and stir with a pair of tongs till kale is coated with oil and all the ingredients have been incorporated. Sauté till the kale wilts and turns bright green. Cook for another 5 minutes and turn off the heat. Add the dried mango powder, mix it into the kale and serve as a side dish with any meal.