Serves 4
This traditional Indian side is as healthy as it is delicious. The greens are cooked just a few minutes to retain their bright color and to ensure nutritional value. Add the sweetener to your own taste: more sugar will balance the bitter flavors, lending a mellower taste for the western palatte.
Onion Puree
1 yellow onion
1 tablespoon garlic-ginger paste, see below recipe
1 tablespoon vegetable oil or ghee
1-3 tablespoons unrefined sugar or honey
2 teaspoons garam masala
1 teaspoon whole coriander, or 1/2 teaspoon ground
1 teaspoon salt, or more to taste
Greens
2 heads spinach, washed and rough-chopped, some stems okay
1 cup packed mustard greens or arugula (or just use more spinach)
1/2 cup milk, cream or coconut milk
Blend the onion puree ingredients in a food processor until pureed.
Heat a large skillet over medium heat. Pour the onion puree into the pan and cook, stirring frequently, for 7-8 minutes, until the strong onion aroma has mellowed.
In batches, puree the spinach and mustard greens in the food processor (no need to rinse the work bowl from the onion puree).
Stir the greens into the pan with the onion puree. Cook just until the greens become tender and bright in color, about 3 minutes. Turn off the heat.
Stir in the cream. Taste, adding salt or more spices to bring up flavors, or more cream and/or sugar to mellow pungency from spices or mustrad greens.
Makes about 1/3 cup
This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy "grab and go" use.
1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)
Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.
©2008 Copyright Alison Anton - All rights reserved.