Charis’ Curried Greens
This recipe was inspired by my love of Saag and Indian food. I make it on the fly without measuring ingredients, so adjust the spices to your taste.
8-16 cups of any quick cooking greens: spinach, Swiss chard, collards, mustard greens, nettles, loosely chopped.
1 onion, diced
1 head of garlic (6-8 cloves), peeled and diced or crushed
1 TBS grated ginger (optional)
1-3 TBS of your favorite curry powder
1 TBS Garam masala
2-4 TBS ghee or olive oil
Salt and pepper, to taste
Cubed cheese (I use sharp cheddar) or tofu, navy beans or garbanzos, all are optional
1 can of diced fire-roasted tomatoes, optional
Heat a small skillet on a medium flame.
Add ghee or oil.
When hot, add spices and stir for 1 minute until fragrant.
Add garlic, ginger, and onion. Stir quickly and reduce heat. Cook until onions are soft.
In a cooking pot, simmer greens and can of tomatoes until greens are cooked. If you are not using tomatoes, use a small amount of water to steam the greens and strain off the water.
With a rubber spatula, scrape the spices and onion mixture into the greens and mix. Simmer with a lid on for 1-5 minutes.
While greens are simmering, toss cubed cheese into the small skillet. Briefly stir to mix the cheese with the leftover spicy ghee - it may melt a little or a lot.
Remove greens from heat, add cheese to greens, and stir quickly to mix.