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

salt

1-1/2 tablespoons fresh lemon juice

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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