This is my favorite simple take-some-greens-and-steam-em-up dish, found in Madhur Jaffries' World Vegetarian. Almost any leafy green may be used. I often use a combination of Collards, Chard and Kale, but Mustard Greens, Cabbage, Spinach, Turnip Greens also do wonderfully.
The most important thing is to cut the vegetable into very fine shreds. Coarse stems are discarded. Rather than putting them in a salad spinner, i usually leave them a teeny bit wet- this helps with tough leaves like collards when cooking. Though i'm thoroughly addicted to fresh curry leaves, the dish will taste just fine without them.
3 tbs peanut or canola oil
15 fresh curry leaves
1 medium onion, peeled and cut into very fine rings
1 to 2 to 3 fresh hot green chiles split in half (i usually mince them)
1 pound green collards, kale, mustard greens, or chard-like stuff, well
washed and cut into fine shreds. (about 7 well-packed cups)
3/4 to 1 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons dessicated unsweetened coconut or 3 tablespoons grated fresh coconut.
Put the oil in a large wok or frying pan and set over medium-high heat. When hot, put in the curry leaves, onion, and green chile. Stir and fry for about 4 minutes, or until the onions have browned a wee bit. Put in the shredded vegetable, salt, and turmeric. Stir and cook until the vegetable has wilted somewhat. Cover, turn the heat down to low, and cook 10 minutes, or until the vegetables are tender. Uncover, add the coconut, then stir again. Turn off the heat.Posted by tapeworm on February 23, 2004 | TrackBack