Try this way of cooking greens with whatever’s in season. If you have a garden or access to a farmers’ market with vendors from Asia, you’ll have an infinite variety of greens to choose from, even some you thought were not possible to eat, like squash or bean greens. In India, Parsis usually go for amaranth, spinach, or fenugreek greens, or sometimes dill greens in combination with spinach. It’s difficult to be precise about the quantity because some greens lose more water than others. Always get more than you think you need, because the leftovers, should there be any, are such a nice bonus.
This way of cooking greens is also the foundation of a popular egg dish, bhaji par ida (see Eggs on Anything).
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