There was a recipe in my box newsletter for a bhaji (a simple vegetable curry) using chard and spinach, both of which came in that week’s box. It was a Madhur Jaffrey recipe, and while the fact that she seems to be universally adored by vegetarians was definitely a recommendation (I’ve never cooked any of her recipes myself), I scanned the recipe and thought it looked a little bland. I really liked the concept, though, so I decided to make a similar favorite from 5 Spices, 50 Dishes instead. It’s a versatile dish that can be made with any combination of dark leafies – I’ve also used kale and beet greens in the past – and this time my Punjabi Creamed Greens had wonderful flavor – and lovely red-flecked color – from a huge bunch of red chard and a giant bag of Polar Bear spinach.
The recipe is more involved than my usual fare, seeing as how it involves a food processor and various other implements that will of course then need to be cleaned. But it must be worth it, because these yummy, creamy, slightly gingery greens have entered standard rotation and I find myself craving them even more often than I make them, which is pretty often.
Recipe and more commentary about the dish can be found over at my post at grouprecipes.com. There was one difference between the posted recipe and this week’s preparation: I sliced up the chard stems and cooked them with the onions until tender. That’s part of what gave the dish its red and green hues.