8 cups water
8oz fresh nettle leaves, removed from stem
2 Tbsps. ghee, olive oil
2 cloves garlic, finely chopped (or substitute ½ tsp. asafoetida powder)
½ inch fresh ginger root, finely chopped
½ small jalapeno or serrano pepper, finely chopped (optional)
1½ tsps. turmeric root powder
½ tsp. coriander seed powder
½ tsp. cumin seed (whole)
8oz fresh spinach or chard, coarsely chopped
¼ cup cream
Salt, to taste
- Bring water to a boil in a non-reactive pot.
- Add nettles to water and boil for 5 minutes to blanch, then transfer leaves to a colander to drain.
- While leaves cool, heat oil in a skillet and sauté garlic, ginger, pepper, and spices.
- Add chard and stir until coated in spices.
- Add the nettles and stir.
- Add a few pinches of salt, stir, and cover. Stir every few minutes, replacing cover after (if needed, add a small amount of water to prevent sticking).
- When the vegetables are soft but not too mushy, turn off heat and add cream. Adjust salt and serve warm.
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