Bengali Inspired Greens

Have you seen this book? While I have no shortage of Indian cookbooks in my collection, this is the one I dream about owning. I haven't bought it because it's huge and expensive and unwieldy and frankly so gorgeous that I'd be hesitant to bring it into my kitchen and slop it up with turmeric and coconut oil. Instead, I check it out from the library in fairly regular rotation, then lie around and the couch, lazily leafing through the pages, gazing at the stunning photographs, and idly wondering what it would be like to tramp around The Great Subcontinent for months on end.

Until today, my ritual with this book hasn't actually included cooking anything. How's that for irony? Despite the clarity of the recipes and the informative descriptions I think I felt somehow intimidated. But after working in the garden yesterday and noticing that we quite suddenly have mountains of rainbow chard about to bolt, the recipe for Bengali Spiced Greens caught my eye today.

I made up a small batch of panch phoron, a Bengali five-spice powder made up of cumin, nigella, mustard, fenugreek, and fennel seeds. Keeping a wide array of spices on hand makes it easy enough for me to make up fresh blends but I keep almost everything tightly sealed in zip-top bags in the freezer where the spices remain fragrant for a good long time, or at least until I can schlep across town to an Indian market and restock. The recipe said to use whole spices, but I gave everything a good bash with the mortar and pestle for good measure.

I cooked the panch phoron in some oil, added onion and garlic and cooked everything gently until good and soft. At the same time, I'd thrown some potatoes in the microwave to bake for a quickie version of the masala potatoes I use to fill dosas. When the potatoes were just about done, I added the greens to the onion and garlic spice paste and and cooked until everything was wilted but not cooked to death. With a bit of basmati rice and mango pickle, this was a delicious 20-minute lunch. The bright green chard and the brilliant turmeric-yellow potatoes looked gorgeous on the plate, making me almost feel OK about the rain starting up. Again.
The farmers markets around here have lots of locally grown greens right now. I think you'll find this a tasty way to prepare them. The recipe is here.