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. Stir in jalapeño and the remaining ingredients. Cover and cook 15 minutes or until kale is tender; stir occasionally.
We loved the flavors of this dish. It is not too spice even with the jalapeno but we did NOT put in the seeds. I also reduced the salt by half. I used bok choy in place of cabbage. It really only serves 2 - 3.
