Saturday, June 11, 2011
Sauteed Rainbow Chard
Organic Rainbow Chard - 1 bunch
Olive Oil - 1/2 tbsp
Black Mustard Seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Turmeric - a pinch
Red Chilli Flakes - 1/4 tsp (optional)
Wash the chard well and chop finely along with the stems.
Heat oil in a large skillet. Add mustard seeds. Once the seeds start crackling, add asafoetida, turmeric and chilli flakes(if using).
Immediately add the chopped chard and salt. Mix well and saute for a minute.
Lower the heat, cover the skillet tightly with a lid and cook for around 4 minutes.
Remove the lid, increase the flame and saute for a minute more. Serve hot.