- 1 bunch kale, washed, thick middle stems discarded and kale chopped
- 1 teaspoon canola oil
- 4 cloves garlic, peeled, crushed and chopped
- 1 teaspoon mustard seeds
- 2 medium white potatoes, scrubbed clean and cut into a 1/2-inch dice
- 1 teaspoon soy sauce or Bragg's
- 1 teaspoon Sriracha
- 1 tablespoon lemon juice
- Salt to taste
Heat the oil in medium sized skillet over medium-high heat. Add the mustard seeds and cook until they start to pop (just a few minutes).
Turn the heat to medium and add the potatoes and garlic. Saute the potatoes, stirring occasionally, until they begin to take on a golden hue.
Add the chopped kale, stir until it starts to wilt.
Add the soy sauce and hot sauce, stir well, then add a couple of tablespoons of water. Put on a tight-fitting lid and let the kale steam. Check to be sure the water doesn't evaporates, add more if needed. Keep checking the kale and adding water if needed until the kale is tender, about 30 minutes.
Stir in the lemon juice and salt, if required. Serve hot.