Indian Creamed Farmer Greens
- 12 ounces beet leaves, coarsely chopped
- 12 ounces kale, coarsely chopped
- 1 12 cups water, divided
- 2 tablespoons canola oil
- 12 teaspoon cumin seed
- 1 teaspoon ginger, julienned
- 1 medium yellow onion, sliced thinly
- salt
- 14 cup heavy cream
- place greens in large stockpot with 1 c water.
- cover and cook over medium-high heat until leaves are tender, 15-20 minute drain.
- heat oil in large saucepan over high heat, and when it begins to smoke, add cumin seeds.
- cover pan.
- when seeds stop sputtering, add ginger and garlic and onion and saute over medium heat until onion is dark brown.
- in food processor, coarsely puree onion mixture and greens together.
- return to saucepan with remaining 1/2 c water and salt to taste.
- cook, covered, on low heat for 30 min., allowing greens to soften in flavor.
- stir in cream and serve warm.
beet leaves, kale, water, canola oil, cumin, ginger, yellow onion, salt, heavy cream
Taken from www.food.com/recipe/indian-creamed-farmer-greens-385628 (may not work)