*Indian inspired and spicy

2 teaspoons vegetable oil
1/2 teaspoon. cumin seeds
2 teaspoons minced peeled fresh ginger
2 cups vertically sliced onion
1 tablespoon minced seeded jalapeno pepper
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground turmeric
5 cups chopped kale
2 cups sliced cabbage
2 tablespoons water

Heat oil in a large nonstick skillet over medium heat. Add cumin seeds; cook 1 minute. Add ginger; cook 1 minute, stirring frequently. Add onion; cook 5 minutes stirring occasionally. Stir in jalapeno and remaining ingredients. Cover and cook 10 – 15 minutes or until kale is tender; stir frequently.