SAUTEED SWISS CHARD WITH GINGER AND CUMIN (for six)
This recipe is from northern India.
¼ cup plus 2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 jalapenos, minced
1-1/2 tablespoons minced fresh ginger
3 pounds Swiss chard, rinsed, stems cut into ½ inch pieces, leaves cut into 1 inch ribbons
1-1/2 tablespoons fresh lemon juice
1.In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapenos and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender, 12 minutes. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season with salt and serve.
from Madhur Jaffrey, printed Food and Wine Magazine, January, 2012