HEY food!

Mistakes were made regarding Larabars.  Tuesday 7/19.

The greens, I have just remembered, were prepared in the following manner:

* Chachchari recipe: “1/2 lb of washed and trimmed greens chopped fine, left next to the stove as you mix together 1/2 tsp fenugreek, 1/2 tsp cumin, 1/2 tsp aniseed, 1/2 tsp black mustard and 1/2 tsp bishops weed, place these next to the stove as well. Heat 2tbsp ghee in a shallow skillet, when the ghee starts to smoke add the spices and quickly lid the skillet. Shake until the seeds start to sputter, then remove lid and stir in the green. Cook over high heat until wilted, enjoy!” (Dwivedi-Holkar, pg 36)

This is an interesting method of preparing greens. It’s a medieval Indian recipe that supposed be good for a woman’s hair. The fenugreek seems to add a bitter flavor (if I am identifying the correct spice), but once we through Bragg’s on them the greens transformed into an oddly flavored addiction. I’m not sure how often I’ll cook greens this way, but I’m glad I tried it.