Swiss Chard or any perpetual spinach - this leafy green has a delicious flavor and comes with a bite unlike most leafy greens . I retained the stems and the rib ( that's the ' bite ' ) and chopped it all not too finely . For about 250 Grams greens I crackled jeera in white oil - don't use mustard oil as it will overpower the flavors of the greens , once jeera is dancing around add minced ginger and garlic , a teaspoon each and some dried red chilies.Mix in the greens , cover and cook for 3-4 minutes over high heat .Don't add any water , and leave a bit undercooked .I cook most greens in the same manner . Came out delicious .
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