For Chard, Mustard, Kale, etc…
· Sautee in olive oil and/ or ghee (available at http://www.littleindiaaz.com/)
Any combination: onions, chives, shallots, garlic, etc… (Allium family).
Fry bacon or pancetta along with these at this time if you eat pork;
Otherwise, add slivers of sundried tomatoes canned in olive oil. Set aside.
· Microwave 1-2 buttered yams until just cooked, almost soft, let cool and set aside.
· While sauté is in process, wash and stack bitter leafy greens, rolling into “cigar shape” from leaf tip to stem ends.
· Julienne crosswise greens after making 1-2 longitudinal cuts down length of “cigar”. Set aside.
· Flavor oil in sauté with spices of choice; e.g., turmeric, curry powder, popped cumin or mustard seeds- to release essential oils. (Available at http://www.littleindiaaz.com/). Spanish smoked paprika (available at Whole Foods or online), cayenne, black pepper, etc…can be added now. Do not salt yet.
· Braise / wilt down the julienned greens in the flavored oil.
· Add water, low sodium free range chicken broth, or other broth to taste to aid braising. Cover and simmer.
· Cube cooled yam into ½” dice. I use peel, you may choose to discard. Rinse and drain one can of white beans.
· When greens cooked to desired level, adjust salt and pepper to taste. ( I prefer black salt from India, available at http://www.littleindiaaz.com/, which adds a slight sulphur taste, this is an acquired but amazing exotic layer of flavor)
· Gently add cubed yams and drained beans to braised greens. Replace pan lid just to heat these additions. Do not over-stir and damage shape of beans and yams dice.
· Garnish with toasted chopped cashews and serve with Modena balsamic vinegar and Arbequina olive oil.