Recipe

Punjabi Creamed Greens Recipe

Add Step-by-Step Photos	Scrumptious / All my dishes 2 years, 4 months ago 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... More Prep:7m Cook:50m Servings:4	Scrumptious
	healthy greens vitamins vegetarian indian colorful somewhatelaborate

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Ingredients

1 bunch beet greens (about 12 oz.)

1 bunch kale (about 12 oz.)

1 1/2 cups water, divided

2 T. canola oil

1/4 t. cumin seeds

2-inch piece fresh ginger, peeled and julienned

1 medium yellow onion, thinly sliced

Salt to taste

1/2 cup yogurt

Directions

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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