Saturday, February 15, 2014

A Delicious Way to Cook Greens


This recipe was inspired by Cooking School Indian and is not for the faint of heart.  It's not at all difficult to prepare, but the flavors are hearty and bold.

I've always been intimidated by learning to cook food from India. Not only is there typically a long ingredient list, but one must also understand the complexity of different types of lentils and how to use tempering (or chaunk) to flavor the food.

As I scoured this cookbook for simple recipes I could tackle, one stood out.  Spinach and paneer, sometimes called Saag Paneer, was a dish I had assumed would be outside of my skill set.  Saag are the greens in the recipe; paneer is a special type of cheese.

This recipe only called for a handful of ingredients, most of which I had on hand.  

I set about to making it, leaving out the paneer, since I didn't have any (although you could easily substitute the tofu I loved so much in the previous post) and my own modifications based on what I had.

The wonderful thing, I've discovered over several trials, is that you can use any greens you have.  I first used frozen, chopped spinach.  Next time, I used a mixture of spinach and fresh chard. In the photo above, it's lacinato kale, and each time it's been equally if not more delicious than the last. 

Mine is, dare I say, quite a bit healthier than the original, as the original recipe calls for 6 T. of ghee and 4 T. of heavy cream.  In my opinion, it's not necessary to add that much fat in order to maintain the good flavor.

Before I share the recipe, I would like to mention that a kitchen tool I find quite fun to have is my mortar and pestle.  


One can find a mortar and pestle at Asian food markets for often less than $20, so there's no need to spend a lot.

I use mine to make a simple guacamole (2 avocados, the juice of one lime, and salt, and a chopped jalapeno if I have it).  I also use it to crush seeds of coriander (usually for potatoes) or fennel (for white bean and fennel soup).  Did I mention it's fun?  And a lovely little thing to have on the counter.

Saag 

1 bunch of greens, equivalent to 2-3 cups when wilted (spinach, chard, or kale or a mix)
1-2 T. water
3 cloves garlic, peeled and roughly chopped
1 knob of ginger, about 1 T.'s worth, peeled and roughly chopped
2 T. Earth Balance margarine (or ghee, or butter, etc.)
1/4 t. salt
1/2 t. garam masala  

Heat a saute pan to medium heat.  Wash and chop the greens, leaving them moist from their washing.  Throw them in the pan, allow them to wilt, and add more water if it becomes too dry.

In a mortar and pestle, pound the garlic and ginger to make a paste. (You may need to add a bit of water.)  Add the paste mixture to the greens and stir.  If you don't have a mortar and pestle, just chop finely.

Once the greens are sufficiently wilted and the garlic and ginger have become aromatic, add the margarine and the garam masala and salt.  Stir to coat.  

Serve with naan or basmati rice.

***

I don't know if the way I make my basmati rice is authentic to any culture.  It's a riff on a recipe I once tried, and I've stuck with it.  One can use white or brown basmati rice, but it must be basmati, because really there is no substitute for this fine, delicate, aromatic grain.
 
Basmati Rice

2 T. canola oil
1 onion, chopped
1 cinnamon stick
6-8 whole black peppercorns
2 bay leaves
1/2 t. salt

2 c. basmati rice, washed and soaked in water for 30 minutes
4-5 c. water 

It is important to soak the rice beforehand.  It allows for a quicker cook-time.

In a dutch oven or large skillet, heat the oil over medium heat.  Saute the onion until it starts to sweat.  Add in the cinnamon stick, bay leaves, and peppercorns.

Add the soaked, drained rice.  Add 4 c. of water to begin, and the salt.  Bring to a boil, then immediately turn to a simmer.  Stir frequently to avoid sticking.  Add more water if needed.  One will be able to tell when the rice is cooked.

My original recipe calls for finishing this off in a 350 degree oven for 15 minutes in an oven-safe pan or tray, but I do not usually do this last step. It's quite good as it is.




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