1/4 teaspoon asafetida (a spice often sold as a yellowish-powder; adds an onion-like flavor)
2 teaspoons cumin seeds
2 large shallots, sliced
1/2 cup julienne strips peeled ginger
1 small dried red chile, broken in half
Kosher salt and freshly ground black pepper
Chef Floyd Cardoz from New York’s famed Tabla restaurant demystifies Indian cooking by making simple dishes—like these sautéed greens using traditional Indian flavors like asafetida —on the CBS Early Morning Show. Also try his Marinated Hanger Steak.
1Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
2Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1-1/2 minutes.
3Add the shallots, ginger and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute.
4Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste. If you want a spicier dish, break the chile into smaller pieces.