Wedding Day Greens

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 1/2 cups firmly packed mustard greens or 3 1/2 cups collard greens or 3 1/2 cups chard leaves or 3 1/2 cups kale
• 2 tablespoons oil (preferably mustard oil)
• 3 medium potatoes, peeled or not cut in 1-inch cubes
• 1/4 teaspoon panch phoron (bengali 5 spice)
• 1 cup chopped onion
• 1 teaspoon seeded chopped fresh hot green chili pepper (jalapeno is fine)
• 1/4 teaspoon turmeric
• 1 teaspoon ground black mustard seeds
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 cup water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups peeled yams or 2 cups sweet potatoes, cut in 1-inch cubes
• 1/2 teaspoon garam masala

Recipe

• 1 steam greens until done but still bright green (5-10 minutes). puree and set aside.
• 2 heat oil in large frying pan or wok. fry potatoes in oil about 5 minutes over medium high heat turning often.
• 3 remove potatoes from pan and fry panch phoron in the remaining oil (or add a little more, if needed) until the seeds just start to pop.
• 4 reduce heat to medium and add onion and chili and fry until onion is translucent, stirring often.
• 5 add next 4 ingredients and fry about 2 minutes.
• 6 add back in potatoes and the next 4 ingredients and bring to a boil.
• 7 reduce the heat and simmer, covered, about 20 minutes, adding more water if needed.
• 8 mash a few of the yam cubes into the liquid to be part of the gravy/sauce.
• 9 stir in the greens and heat through.
• 10 remove from heat and stir in garam masala.
• 11 serve immediately to preserve the bright colours.