With exotic Indian flavors and a wealth of nutritious benefits, I’ve really struck gold with these dark leafy greens. In this deceptively simple recipe, fresh kale is gently wilted in a savory base of onions, garlic, and garam masala, brightened with a golden turmeric-ginger broth, and studded with plump golden raisins.
I’ve mentioned before that I like my greens a little sweet and sour; so when my food brain started cooking up the idea for an Indian-inspired recipe, I immediately craved chutney. I understand that in India, “chutney” can refer to any number of different condiments in different regions, but what I had in mind was the anglo-influenced variety: a flavorful preserve contrasting savory onions and spices with sweet fruit, made tart with vinegar. This recipe doesn’t require you to have a jar on hand, but echoes the same flavors with a combination of fresh ingredients and pantry staples.
So, what makes these simple greens such a nutritional goldmine? Not only is this dish full of vitamins and minerals, fiber and phytonutrients like any old bowl of kale; it’s also enhanced with a powerful arsenal of culinary herbal medicine. Garlic, ginger, and turmeric don’t just bring bold flavors to the dish – they’re also rich in a wide range of anti-oxidant, anti-inflammatory, immune-boosting and cancer-fighting compounds.
The photo above features green curly kale, but any of your favorite hearty greens can be substituted: collards, Swiss chard, even beet greens.
Eat it over brown rice or quinoa for a light meal, or complement it with a protein like tandoori chicken or tofu. This dish is also a good accompaniment for fans of the frozen Indian food section at Trader Joe’s! Their frozen curries and naan can make a decent meal on a busy night, but you can really upgrade your dinner with just a touch of home cooking – adding a quick fresh vegetable like this will bring the plate to life.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, for about 3-4 minutes until it begins to soften and turn translucent. Stir in the garlic, golden raisins and garam masala, and cook for another minute until fragrant. Mix the ginger and turmeric into the broth, and add it to the pan along with the greens. Toss to combine, and allow to cook until the greens are wilted. Season with salt and apple cider vinegar before serving.
2 thoughts on “Golden Greens”
Hi Mary, I’ve been going back and forth into your website for quite some time because I’ve made a recent article about Instant Pot Expert Users. I have a floating question related to Instant Pot about cooking vegetables “what is the best setting? steam or manual? does veg nutrients will get affected things like that…
In my latest blog article “FAQ’s That Will Help You Become An Instant Pot Pressure Cooker Expert”, I collected all the questions and ask every Instant Pot expert users that were already well verse on a particular recipe.
(I’ve read your numerous vegetarian + vegan + gluten free recipes and it will be very helpful for my readers looking for some advice how to cook and preserve nutrients using instant pot as their kitchen tool)
Since your expert in nutrition + with deep understanding of Instant pot veggie cooking setting, I will appreciate if you can leave your expert opinion about the said subject here at:
Thank you so much, Mary. Keep inspiring. 🙂
Bernard, thank you for the kind words! I have a busy week ahead so it may take some time for me to get back to you, but I’ll definitely put some information together and leave you a comment soon. Happy pressure-cooking!