Punjabi Creamed Greens
From scrumptious 16 years ago
- 50 minutes to make
- Serves 4
This is another wonderful recipe from my current obsession, "5 Spices, 50 Dishes," an Indian cookbook by Ruta Kahate. It is a bit more elaborate than I usually like to make, as it involves more than one pot *and* calls for the use of a food processor. Read more It tastes fantastic, however, and I feel incredibly indulgent and yet incredibly healthy while eating it, thanks to my substitution of yogurt for the cream called for in the recipe. This is a terrific way to powerload those iron-rich superfood greens! The original recipe states that other combos of greens may be used, like mustard or chard, but to avoid collards. (I highly recommend the beet greens as the ruby-colored stalks add flecks of gorgeousness!) If you do want to go full-fat and use cream, the original recipe calls for only 1/4 cup, not 1/2 cup as I used with the yogurt. See less
Ingredients
- 1 bunch beet greens (about 12 oz.) shopping list
- 1 bunch kale (about 12 oz.) shopping list
- 1 1/2 cups water, divided shopping list
- 2 T. canola oil shopping list
- 1/4 t. cumin seeds shopping list
- 2-inch piece fresh ginger, peeled and julienned shopping list
- 1 medium yellow onion, thinly sliced shopping list
- salt to taste shopping list
- 1/2 cup yogurt shopping list
How to make it
- Rinse the greens well and discard any tough stalks (I included all the beet green stalks and only the parts of the kale stalk that were attached to the leaves.)
- Coarsely chop the leaves and tender stems and place them in a large stockpot with 1 cup of the water. Cover and cook over medium-high heat until the leaves are tender, 15-20 minutes. Drain.
- To prepare the tadka (Indian spice preparation):
- Heat oil in a large pan over high heat. When oil begins to smoke, add the cumin seeds, covering the pan with a lid or spatter screen.
- When seeds have stopped sputtering, add the ginger and onion and saute over medium heat until the onion is dark brown.
- In a food processor, coarsely puree the onion mixture and greens together.
- Return to the saucepan with the remaining 1/2 cup water and salt to taste, and cook, covered, over low heat for 30 minutes, allowing the greens to soften in flavor.
- Stir in the yogurt and serve warm.
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