Braised Kashmiri Greens
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Discard the tough stems from the greens
2
Chop the tender stems and set aside, then roughly chop the leaves
3
Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds
4
Cook, stirring, until the spices are fragrant, about 1 1/2 minutes
5
Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes
6
Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute
7
Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes
8
Discard the chile and season with salt and pepper to taste
9
Discard the tough stems from the greens
10
Chop the tender stems and set aside, then roughly chop the leaves
11
Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds
12
Cook, stirring, until the spices are fragrant, about 1 1/2 minutes
13
Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes
14
Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute
15
Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes
16
Discard the chile and season with salt and pepper to taste