Kashmiri Greens Recipe

Chef Floyd Cardoz from New York’s famed Tabla restaurant demystifies Indian cooking by making simple dishes—like these sautéed greens using traditional Indian flavors like asafetida —on the CBS Early Morning Show. Also try his Marinated Hanger Steak.

  • 4 pounds braising greens
  • 1 tablespoon canola oil or olive oil
  • 1/4 teaspoon asafetida (a spice often sold as a yellowish-powder; adds an onion-like flavor)
  • 2 teaspoons cumin seeds
  • 2 large shallots, sliced
  • 1/2 cup julienne strips peeled ginger
  • 1 small dried red chile, broken in half
  • Kosher salt and freshly ground black pepper
  1. Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
  2. Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1-1/2 minutes.
  3. Add the shallots, ginger and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute.
  4. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste. If you want a spicier dish, break the chile into smaller pieces.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.