Kale and Corn Quickfix and some difficult thoughts!

So like this recipe and others like the caramelized kale creation, or the very Bengali Kale Piyanjee, there is a very Indian use of the now very trendy kale. Much like my spirits this evening, kale has been made into the poster child of something Oh so problematic! Because if it is not trendy and not massaged, how is it representative of cooking kale? Well guess what, both my cookbooks my first born The Bengali Five Spice Chronicles and the pretty new cookbook, Spices and Seasons all happily showcase Kale in their Indian Avatar. On a different note, my spirits have been a little shot once I realized that my mom has to be here (In the US) a few weeks less. She heads off for almost three months to Seattle, and she was supposed to be back for another month here, it look like we shall be hosting my mother-in-law and all things considered mom is cutting her trip shorter. In some ways a little disappointing, and of course as she tells me that there is always a next time. I tend to worry more about next times.  Not so long ago, I have learned  that life is sort of kind of transient, so I worry about next times, worry about loved ones and try often to do things as they come.

Life is about accepting the good with the bad, the road trip for #Masala Meets the Market or the Spices and Seasons Road Show is up and about. I have been floored and excited by the support from local friends and bloggers. I shall be at the Union Square Green Market next wednesday the 1oth and would love to see everyone there.

So yes this post is also about kale in another Indian avatar, a dish of a sort of quick fix variety, a dish which came together with last season’s frozen kale, so if you have extra produce from your CSA do not worry, most of the greens freeze beautifully. The corn used here is a bag of Trader Joes, organic roasted variety and now I am getting ready to hit the road for a family wedding in Atlanta.

This dish is inspired by a similar fenugreek based stir-fry made by my friend from Gujarat. It is not uncommon to have these sweet and savory pairings particularly in Gujarati cuisine, the recent inaurgaral menu for the swearing in of the Indian Prime minister Narenda Modi, had dishes from many parts of the country including Methi Kela nu Shak, that pairs methi or fenugreek with the sweeter banana. A shaak is more commonly known as a subji in North Indian culinary parlance, but tends to be a drier creation just like this stir-fry featured here. I shall save my opinions on the political process for a later day, but will try to cover the totally drool-worthy menu over time. It includes a combination of classics such as the Dal Makhani, which I have as a slow cooker version in this recipe and over time the others such as the Rajasthani Bhindi, will hopefully find their way into this space as we move on.

I guess the fuss of the day is celebrity mom’s touting their working mom status, here is a controverial piece the latest offender being Emma Thompson, who suggests that mom’s take a year off if they can afford it. Clearly, this person is sensible enough to consider the financial implications but has not worked on a track or work universe where taking a year off is considered falling off the wagon. The flip side of course is, their careers and day to day stresses of often tend to take a toll on their families in different ways.

Print
Kale and Roasted Corn Stir Fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 24 minutes

A colorful and easy quickfix dish that comes together in minutes.

Ingredients

2 tablespoons oil
1 teaspoon mustard seeds
1 medium sized red onion, diced
1 tablespoon finely chopped ginger
1 teaspoon red cayenne pepper
3 cups (about 1 pound) of chopped fresh or frozen kale (can be subbed with your favorite green)
1 teaspoon salt
1 cup roasted corn kernels (fresh or frozen)

Instructions

Heat the oil and add in the mustard seeds and wait until the seeds begin to crackle. Add in the red onion and sauté well. The onion will wilt and begin to turn softly golden. Add in the ginger and cook for another 2 minutes.
Stir in the red cayenne pepper and the kale and stir well. Stir in the salt and mix well.
Add in the kale and the salt and cook until the kale has wilted. Mix in the corn and stir well.
Cover and cook for 2 minutes and serve immediately.
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