Spicy kale with toasted seeds

{ SERVES 3 }

If you’re after a stand-out vegetable option that provides a mountain of fibre, iron, and vitamins A, C and K, look no further. Bursting with character and flavour, kale has a wonderful nutritional profile that combines antioxidants with anti-inflammatory and detoxifying properties. If you’re going to consume large quantities of kale, it’s best to eat it cooked.

1 tablespoon ghee

4 handfuls kale leaves, spines removed, washed, dried and roughly chopped

½ teaspoon black mustard seeds

½ teaspoon ground coriander

¼ teaspoon asafoetida powder

4 small green chillies, finely chopped

1 × 2 cm (¾ in) piece fresh ginger, finely chopped

1 garlic clove, chopped

coriander (cilantro) leaves, to serve

40 g (1½ oz/¹/₃ cup) toasted seeds (e.g. sesame, sunflower)

Heat half the ghee in a large frying pan or wok over medium heat, add the kale to wilt in batches, then set aside.

Heat the remaining ghee in the same pan over medium heat, add the mustard seeds and sizzle for 1 minute. Add the ground coriander, asafoetida powder, chilli and ginger. Fry for 1 minute, then add the garlic and kale. Cook, stirring, for 2–3 minutes.

Pile into a serving dish and scatter over some coriander leaves and the toasted seeds.