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Mum's New Kale Bhaji

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Today's recipe is a simple one that would make a wonderful addition to your Thanksgiving menu. It is kale bhaji! We did not grow up eating kale in Fiji. Maybe it is a thing there now. We did eat other dark, leafy greens (bhaji) though such as chauraiya ( I don't know the English name for this yet), radish, moringa and taro to name a few. We cook all the bhajis in essentially the same way. My favorite is chauraiya bhaji which I love to eat with dhal, rice and a fresh tomato chutney. It is still my most requested meal by mum. So simple yet so tasty!

Anyways, we were introduced to kale here after kale suddenly became super trendy. But rightly so, because kale is delicious and also like other bhajis, very nutritious. #AmIRight? I am on a fusion food roll this week!

Onto the recipe. First wash and remove the hard mid-stems from kale leaves. Then chop the leaves into ribbons. Heat up olive oil on medium-high heat. Add onions. garlic, ginger and chilies if using; cook for a couple of minutes. Add kale leaves and mix as well as you can. Cover and let kale wilt down. Once half wilted, add salt and mix. Let kale wilt down completely and all the released liquid to cook off. Kale is done once all the liquid is cooked off. Turn the heat off and you have yourself kale bhaji!

You can serve this alongside any number of curries ( vegetarian, meat or seafood). Or keep it simple with some kale bhaji and roti like I did the other day. It would also be an easy, quick but still impressive side dish to make for Thanksgiving! I hope you try this recipe soon!


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RECIPE: Serves 8 Prep time: 10 minutes Cook time: 30 minutes

Ingredients: -2 bundles of kale, chopped

-1/4 cup olive oil

-1/4 cup diced onions

-1 tbsp crushed garlic

-1 tbsp crushed ginger

-2 whole chilies, sliced (optional)

-salt to taste


  1. Remove thick mid-stems from the kale leaves. Wash, chop and drain kale leaves.

  2. Heat up oil on medium-high flame and add diced onions. Add garlic, ginger and chilies if using. Don't let edges brown.

  3. Once aromatic add kale leaves, mix well and cover. When kale starts to wilt, add salt to taste and mix well.

  4. Let all the released liquid cook off. Stir frequently.

  5. Turn off the heat when kale has wilted completely and all liquid has cooked off.

  6. Serve hot with rice or a flatbread like roti. Or as a side to Green Beans and Mushroom Curry