Kale Saag

This is a surefire way to get greens into even the most stubborn vegetable-haters (they do exist, although i have a hard time identifying...) Spicy and creamy, my friend Cam declared that "This one's a keeper!!" Saag was also the easiest way to ingest greenery in India, where we westerners must eschew raw leafies or likely suffer a bout of "Delhi-belly," much to my chagrin... Traditionally mustard greens or spinach are used, but I often substitute kale because it's more readily available. In Northern India, it's traditional to use cream, but I substitute coconut milk for a vegan-friendly approach. In fact, I prefer the taste.

1 tbsp ghee (see recipe below)
1 tbsp cumin seeds
1 tsp ajwain seeds
1 tbsp black mustard seeds
1 1/2 tbsp chopped ginger
2 cloves garlic
1c minced onion
1 head of kale, mustard greens, or a combination: de-stemmed and chopped
1 tsp turmeric
1 tsp. maple syrup, or more to taste (hee-hee!)
3/4c coconut milk
1 tsp salt
fresh ground black pepper
1 tsp cayenne or preferred hot sauce
fresh cilantro for garnish

Heat the ghee in a large, heavy skillet. Test the temperature - it should sizzle when you drop a couple of seeds into it. Add the cumin, ajwain (if you can find it) and mustard seeds. Toss in the oil until the mustard seeds start to pop like crazy. Then add the ginger, garlic, onion and a pinch of salt and continue to saute, until the onion starts to become translucent. Then add the kale, turmeric and maple syrup. When the kale turns bright green, add the coconut milk, salt, black pepper and chili. Allow it to simmer for a couple of minutes, and then turn off the heat and blend with a hand blender. Serve over basmati rice, or Saffron Pilao, garnished with fresh cilantro!