This is a great seasonal recipe and you can use leafy cabbage, spinach or kale cabbage, depending on what is on the market. The addition of cumin and chili will really revitalize the taste. зелени. 
Time:- The recipes use volumetric containers with a volume of: 1 cup (tbsp.) 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg Stew greens (kale, spinach, cabbage kale)
- 1 tbsp. l olive oil
- 1/4 tsp asafoetida
- 2 tsp cumin seeds
- 2 sliced shallot heads
- 1/2 tbsp. peeled and finely chopped ginger
- 1 halved small dried red chili peppers
- Salt and ground black pepper
Recipes with similar ingredients: kale, leafy cabbage, spinach, asafoetida, shallots, ginger root, chili pepper, cumin
Recipe preparation:
- Remove from the greens the hard parts of the stems. Cut the soft parts stalk, set aside, then chop the leaves coarsely. In a pan of 4 l over moderate heat, heat the oil until it starts shine, and add asafoetida and cumin seeds. Fry stirring until aroma appears, approximately 1.5 min. Put shallots, ginger, chili pepper and cook, stirring until onion will become transparent, about 3-4 minutes.
- Add chopped stems, salt to taste, then cook, stirring for 1 min. Add greens and cook, periodically stirring with forceps, until soft, 15-20 minutes. Throw out the chili peppers salt and pepper to taste. If you want a dish was sharper, break the chili peppers into smaller ones pieces.
