Garlic California Raisin Wilted Greens On Pappadum Saag Pappadum Recipes

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

GREENS WITH GARLIC AND RAISINS (SAAG)

Steps:

• Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to bowl; cool 3 to 5 minutes.
• Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
• In wok or deep 12-inch skillet, heat oil over medium-high heat. Add raisins; stir-fry about 1 minute or until raisins plump up. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown. Stir in spinach; toss 2 to 3 minutes or until wilted. Stir in 1 teaspoon garam masaala and salt. Cook 1 minute.

WILTED GREENS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

GARLIC-CALIFORNIA RAISIN WILTED GREENS ON PAPPADUM (SAAG PAPPADUM)

Steps:

• Stack spinach leaves and cut into thin ribbons; set aside.
• Cut Swiss chard stems and leaves into thin ribbons; reserve 1/2 cup for garnish. Add remaining stems and leaves to spinach.
• In wok or deep 12-inch skillet, heat butter over medium-high heat. Add garlic and California golden raisins; stir-fry 2 to 3 minutes or until garlic turns brown and California golden raisins plump slightly. Add mixed greens and stir-fry 4 to 5 minutes, or until water from wilted greens evaporates. Stir in garam masala, salt and pepper. Remove from heat. Divide into 6 equal parts; set aside.
• Cook pappadums according to package instructions.
• On individual serving plate, arrange pappadum. Spread with one part of stir-fried greens and garnish with reserved Swiss chard. Serve immediately.