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Curried Greens with Golden Onion and Cashews The Gourmet Cookbook Ruth Reichel, Editor Yield: serves 4 6 Tbsp. olive oil 1 large onion, cut into 1/4"wide wedges Salt 2 tsp. curry powder 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. mustard seeds 1/2 tsp. ground cinnamon 1/4 tsp. cayenne 1/2 cup coarsely chopped salted roasted cashews (4 oz.) 1 lb. spinach, tough stems discarded, leaves coarsely chopped (6 cups) 3/4 lb. mustard greens, stems and center ribs discarded, leaves coarsely chopped if large (5 cups) 3/4 lb. dandelion greens, tough stems discarded, leaves coarsely chopped if large (4 cups) 1/2 cup water Heat 3 Tbsp. oil in a 10" heavy skillet over moderate heat. Add onion, season with salt, and cook, stirring occasionally, until onion is deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices in a small bowl. Add cashews to onion and cook, stirring occasionally, until nuts are one shade darker, about 3 minutes. Stir in 1 1/2 tsp. spice mix and cook, stirring, until fragrant, about 30 seconds. Remove from heat. Heat remaining 3 Tbsp. oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add remaining spice mix and cook, stirring, until fragrant, about 30 seconds. Immediately stir in spinach, mustard and dandelion greens, and water and cook, stirring occasionally, until most of liquid has evaporated and greens are tender, 3 to 5 minutes. Season with salt. Serve greens sprinkled with onion mixture. Note: The onion and cashew topping can be made up to 6 hours ahead and kept, covered, at room temperature. |
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