METHOD: Start with placing the ghee and mustard oil in your pan, off the heat. Add all wet aromatics (garlic, onion and fresh chilli is using) along with all of the spices and pomegranate molasses. Bring to slow heat over low flame until aromatic.
Into the aromatic spice mix, toss in the chopped kale. Stir through and cook over low heat until the kale has softened and collapsed into the oil-ghee mix and the masala - around 30 minutes.
Once cooked through and delicious, serve topped with fresh pomegranate seeds, feta and whole almonds.
In place of pomegranate seeds, try another acid fruit - grated granny smith apple, for example. This addition of top note acidity causes the chilli to pop just a little more.