Kashmiri Greens Recipe

1. 1

   Discard the tough stems from the greens.

2. 2

   Chop the tender stems and set aside, then roughly chop the leaves.

3. 3

   Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds.

4. 4

   Cook, stirring, until the spices are fragrant, about 1-1/2 minutes.

5. 5

   Add the shallots, ginger and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes.

6. 6

   Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute.

7. 7

   Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes.

8. 8

   Discard the chile and season with salt and pepper to taste.

9. 9

   If you want a spicier dish, break the chile into smaller pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.