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Spicy spring greens

Greens of all kinds are fantastic, cheap and very good if cooked well. This is an Indian recipe, which transforms the fibrous thick leaves into a wet-ish spicy-hot dish that is just so good.

600-700g spring greens
4 tbsp olive oil
2 medium onions, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
Good cube ginger, peeled and finely chopped
1-3 fresh green chilli, finely chopped (depending upon taste)
1 small-ish tomato, peeeled and chopped
1-2 tsp salt

Roughly chop the leaves of the greens, removing the tough central stalk (you'll probably get 500g or so of chopped leaves).

Heat the oil, and sauté the onion until they're soft and have picked up good colour. Add the chilli, garlic and ginger. Stir gently for 1-3 minutes, then add the tomato. Stir and cook for another minute.

Now add the greens (you'll need quite a big capacity fish for this, a non-stick korai or wok is good). Now add about 450-500 ml of water and the salt. Stir to mix thoroughly and bring to the boil.

Cover, turn the heat to low, and cook for about an hour, or until the greens are very tender. There should be a few tbsp of delicious, hot, spicy stock in the bottom of the pan to lubricate the delicious, substantial leaves as you serve.

Really good with traditional English roast chicken and potatoes, or with sausages and mash.

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