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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly. | 2. Cut the greens into strips that are about 1 inch by 3-4 inches. | 3. Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat. | 4. Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid. | 5. Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender. | 6. When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside. | 7. In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat. | 8. Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium. | 9. Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper. | 10. Pour mixture over greens. Add remaining salt (1/2 tsp) to taste. | 11. Serve with a dash of lime juice (brings out the flavor of the greens). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	3	cups		23.52	4.2	2.0544	0.4464
mustard green	3	cups		45.36	7.8456	4.8048	0.7056
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812
salt	3/4	teaspoon		-	-	-	-
green chili pepper	1/4	teaspoon		0.3125	0.0739	0.0156	0.0016
garlic	1	teaspoon	minced crushed	4.172	0.9257	0.1781	0.013999999999999999
lime wedge	1			-	-	-	-
water	4	teaspoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.