Tuesday, June 29, 2010

Braised Kashmiri Greens

Dinner last night was a birthday celebration for our friend from Kashmir. Lots of fun and yummy food!

Monday Menu: Chicken Tikka Masala, Rice with toasted lentils and mustard seeds, Braised Kashmiri Greens, Naan
Farm Share Produce: Kale, Turnips Greens, Braising Mix

I still had that Kale and had been meaning to make Braised Tuscan Kale, but never got that far. I still also had the tops of the turnips and my braising mix to use, so the following recipe was a great dish to add to last night’s dinner. I used these two recipes to make the greens for last night.

Braised Kashmiri Greens

6 cups of greens (kale, turnips greens, braising mix)
Olive oil, 1 – 2 turns of the pan
1/8 t asafetida
1 t cumin
½ medium onion, diced
2 t fresh ginger, minced
1 dried red chile, broken in half
Broth or water, ¼ - ½ cup
Salt and pepper

Discard any tough stems from the greens. Roughly chop any large leaves.

For tougher greens (kale, collards) boil a pot of water and cook for 3 – 5 minutes. Remove greens and reserve.

Heat oil in a skillet. Add asafetida, cumin, onion, ginger, and chile. Cook on medium high heat until onions start to turn translucent. Add tougher greens and broth. Bring to a boil. Simmer, covered for 20 minutes. Add tender greens (turnip greens, radish greens, chard, braising mix) and simmer an additional 20 minutes. Salt and pepper to taste.

NOTE: asafetida is available in Asian grocery stores. This website http://www.allfoodsnatural.com/condiments/spices/313-asafoetida.html
Suggests substituting ¼ t asafetida for ¼ t garlic powder + ¼ t onion powder

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