Curried Greens with Golden Onions and Cashews |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on handjust keep the total amount of greens the same. Active time: 50 min Start to finish: 50 min Ingredients:
1 large onion, cut lengthwise into 1/4-inch-thick wedges |
6 tablespoons olive oil |
2 teaspoons curry powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1 teaspoon mustard seeds |
1/4 teaspoon cayenne |
1/2 cup coarsely chopped salted roasted cashews (4 oz) |
1 lb spinach, tough stems discarded (6 cups) |
3/4 lb mustard greens, stems and center ribs discarded (5 cups) |
3/4 lb dandelion greens, tough stems discarded (4 cups) |
1/2 cup water |
Directions:
1. Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
2. Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
3. Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
4. Serve greens sprinkled with onion mixture.
5. Cooks' note: Onion and cashew topping may be made 6 hours ahead and kept, covered, at room temperature.
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