I adore kale in all forms, and this is one of my favorite ways to eat it lately. It is really really simple to make, and is ready in 10-15 minutes. Kale is a super nutritious food, full of vitamin A, C, calcium, and fiber. Cumin helps to stimulate digestion, helps the liver's detoxification processes, and has anti-carcinogenic effects.
1 bunch kale, ribs removed and chopped
2 tsp cumin seeds
1/2 tsp ground coriander
2 tsp grapeseed, sunflower, coconut, ghee (not vegan), or other high temperature oil (not olive)
ume vinegar or salt to taste
1/4 c water or broth
optional: red pepper flakes
Heat oil over high heat in a saute pan until it reaches the smoking point. Add cumin seeds, stir to coat with oil, and heat until they start to pop and smell fragrant. Watch them closely to make sure they don't burn.
Add chopped kale and water/stock, stir to mix, then cover and reduce heat to medium-low. Let cook for about 10 minutes, stirring and recovering after 5 minutes. After 10 minutes check the tenderness of the kale; if you want it less chewy, add a little more liquid and cook until desired tenderness has been reached.
Season with coriander, ume vinegar or salt, and optional red pepper flakes, and serve warm.