Melt ghee over med heat. Sprinkle in cumin seeds, swirl pot to
spread and let sizzle 30 seconds. Stir in garlic and sizzle, 10-20
seconds. Then stir in chile and ginger; cook 30 seconds. Add
turmeric and salt. Cook 1 minute.
Stir in brown sugar. Cook until sugar dissolves, about 30 seconds.
Add half of greens, increase heat to medium-high, and let wilt until
reduced enough to add other half. Use tongs and stir greens well to
oat with spice mixture.
Cook, uncovered, stirring until greens are almost tender, 6-8
minutes. Cover and cook 1 minutes more. Remove from heat and
let sit, covered, 15 minutes.
Serving
Suggestions
Serve with Tamarind chickpea curry and steamed basmati rice.
Originally Submitted
3/4/2014
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