Greens with Garlic, Turmeric, Fenugreek and Breadcrumbs
If you know me, you know that I cannot pass up a bowl of steamed greens: Chinese, Japanese, Italian, Indian, Greek, you name it – all these cultures have beautiful versions of cooked greens. Greens feel light and nourishing in a way that only leafy green vegetables can, and aside from being healthy, they are also incredibly delicious.
This recipe comes together in minutes and makes a perfect fresh and light side dish, or you can enjoy it like I do, with a fried egg on top for breakfast.
Ingredients 8
1 1⁄2 tbsp olive oil
7 g garlic, thinly sliced
1⁄2 tsp turmeric powder, preferably allepey
1⁄4 tsp fenugreek seeds, crushed
300 g soft greens, washed, such as beetroot (beet) greens or silverbeet (swiss chard), stripped from the stems
40 g breadcrumbs, toasted, optional
40 ml water
salt, to taste
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Method 2
In a wide sauté pan, heat the over a medium heat, then add the , and crushed and sizzle for 1 minute.
Add all your , and a sprinkle of salt. Place a lid, slightly ajar, on top and steam the greens for 3–4 minutes, mixing halfway through. Serve immediately with some toasted on top, if using.
Danielle Alvarez's tips
Fenugreek is an underutilised spice that was popular in the Middle East and throughout parts of the Roman Empire. You can cook with the leaves, as Persians do, but here I am calling for the seeds, available in any good spice shop or grocery store. They are often used as one of the background spices in curries and, if asked to describe them, I would say they are the flavour in a curry that you can’t quite put your finger on. Don’t overdo it, though, as too much can be bitter. Small quantities really round out and sweeten a dish.
Also, look out for a quality turmeric powder. My preference is Allepey, which is a bit more brown and deeper in flavour than the bright yellow stuff. Feel free to leave the breadcrumbs off; they mainly add texture.
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Notes
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