CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS

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CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS

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

 

 

 

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.

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.

 

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.

 

Serve greens sprinkled with onion mixture.

 

Makes 4 servings.

Active time: 50 min Start to finish: 50 min

 

Source: Gourmet, January 2001

Formatted by Chupa Babi in MC: 11.06.05

 

Cooks' note:Onion and cashew topping may be made 6 hours ahead and

kept, covered, at room temperature.

 

This recipe is very adaptable. You can use whatever quantities of

mustard and dandelion greens and spinach you happen to have on hand—

just keep the total amount of greens the same.

 

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