This is my first inspired recipe that I am going to share with you. I “discovered” kale (Brassica oleracea var. sabellica) and its amazing use after coming to Scandinavia. In Denmark, it is usually eaten in Christmas as “Grønlangkål,” which is sauteed kale in cream and butter. You can make variety of dishes with Kale for example, smoothie, pie, pesto, soup, chips….what not. However, I making a dish today with kale in Bangladeshi way, similar to the recipe of spinach that we cook regularly.

As usual, this is super easy to make and we only need kale, onion, garlic, turmeric, chili, salt and oil. Potato is optional here, but I have used it to give the dish more smoothness, as kale have a pungent taste and firm texture. I am using frozen Kale (already hacked and chopped) so it reduces prepping and cooking time a lot. You can of course us fresh kale leaves but make sure to get rid of hard veins in between.

Slice onion and garlic first. Take a pan and warm vegetable oil in medium low heat. Add sliced onion and garlic and fry until golden brown. You can add garlic first and once garlic starts bubbling and they are slightly reddish, pour your thickly sliced onion in the pan. Garlic bring a loads of flavor to this dish. So if you love garlic, you can enhance the flavor a lot in this way.

Meanwhile, clean and slice potatoes in thin, long strips. We will not add extra water in this recipe, so it is important to cut potatoes in a right way. The stripes can be long depending on the size of potatoes but the thickness should be half a centimeter to ensure thorough cooking. I cut, washed and put them on strainer to drain excess water.

Onions are perfectly golden in color, now add sliced and washed potatoes, salt and turmeric powder.

Mix everything well and stir cook until potatoes change color.

It may take 10 to 15 minutes to stir fry potatoes, until they look nice and golden.

Its time to add kale, frozen or fresh. I usually don’t defrost them before cooking because it is really not needed as I am not baking them. When you cook with frozen kale, it releases water and actually helps in cooking kale and potatoes. Add sliced chili and cover the pan to simmer in low heat.

When kale are thawed after a while, uncover the pan and start stirring. You can turn your heat little high but it is also important to stir them often.

After 10 more minutes of stirring, Kale will get softer and oil starts to get separated from the pan.

Turn off heat and place kale potato on bowl or serving dish. I ate this as a side dish with rice as usual, but you can eat with bread, tortilla or use it in a wrap too.

Recipe: 4 Serving Prepping time: 10 minutes, Cooking time: 25 minutes

Ingredients: 400 gram of Kale (frozen or fresh, chopped fine) 4 medium Potato 2 cloves of garlic 1 Large Onion Spice and Condiments 40ml Vegetable Oil 1 tsp fine Salt 1tsp Turmeric powder 2-3 Chili – dried or green(optional)

Instructions: 1. Slice onion and garlic first. Warm oil in a pan under medium heat and add garlic first. Saute garlic until they are reddish. Add onion and fry until golden. 2. Add sliced and washed potatoes, salt and turmeric and stir fry for about 10 minutes until golden in color. Do not add extra water. 3. Add frozen or fresh kale, sliced chili and stir them a bit. Then cover the pot with lid. Keep them in low heat until kale are thawed. 4. Take of lid after 10 minutes and stir cook until kale and potatoes are soft and oil starts to get separated from the pan. 5. Turn of heat and take them out of stove. Serve the kale potato stir fry with rice or bread!