Indian Style Greens

February 5, 2012

Indian Style Greens

Lorraine Glazar, Tucson CSA

1 tablespoon vegetable oil
1 teaspoon cumin seeds
Roasted green chile  (mine came from the freezer), cut in small dice*
1 bunch CSA greens, separated from their stems and sliced into ribbons (if stems are tender, they may be cut in one inch pieces and cooked as well
1 tablespoon of grated fresh ginger
Squeeze of citrus

Heat the oil in a skillet and add the cumin seeds.  When they start to pop, add the chile and the greens, with or without stems.  Put the lid on the skillet and allow to cook down a bit.  Add water if it starts to brown too much.  Add the fresh ginger and continue to cook until tender.  Serve with a generous squeeze of lemon, orange or grapefruit  juice, then salt.

*no saved green chile?  Substitute fresh or two fresh jalapenos.

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