4 cups lightly packed fresh greens such as spinach, nettles and/or watercress
1 bunch ramps, bulb and leaves separated
1 Tbsp ghee, coconut oil or vegetable oil
1 tsp cumin seeds
4 whole black peppercorns
2-3 pieces fresh or dried curry leaves (Optional)
1 cup yogurt or buttermilk
3 Tbsp coconut flakes
Sea Salt, to taste
Steamed Rice, for serving
For Finishing (Tempering):
2 tsp ghee, coconut oil or vegetable oil
1 tsp mustard seeds
1 dried red chile (crumbled) or a pinch of red chili flakes (to taste)
Instructions
Prepare the leafy greens by washing them well, shaking off excess water, then separate the leaves from the stems. Roughly chop the leaves and any tender stems, set aside.
Finely chop the bulbous base of the ramps and set aside. Cut the ramp leaves into thin strips and add them to the pile of chopped greens.
Heat the ghee, coconut oil or vegetable oil over medium-high heat in a medium sauté pan. When the oil is hot, add the chopped ramp bulbs, cumin seeds, black peppercorns, and curry leaves (if using). Sauté, stirring frequently, until the ramps are tender, and the spices are aromatic. Add the leafy greens to the pan and season with a few pinches of salt. Cover and let the greens steam for a minute or so to wilt down. Remove the cover and stir to combine. When the greens are soft, remove the pan from the heat.
Add the greens mixture to a food processor or blender along with the yogurt or buttermilk and coconut. Blend until it becomes a fairly smooth paste. Add a little water if it is too thick. It should be thick enough to coat the back of a spoon, kind of like a thin yogurt. Taste and add additional salt as needed. Transfer to a serving dish.
The finishing touch on this dish is called “tempering.” For this step, heat another 2 tsp ghee, coconut oil or vegetable oil in the same sauté pan you used for the greens. Heat the oil over medium high heat. You may want to carefully tilt the pan slightly so all the oil pools on one side. When the oil is hot, add the mustard seeds and chili pepper. Fry them until they are fragrant, moving them back and forth in the oil with a spatula or spoon as they cook. When the mustard seeds start to pop, remove the pan from the heat and carefully pour the oil mixture with the chiles and mustard seeds into the yogurt and vegetable mixture. It should sizzle when the two mixtures come in contact, releasing flavors into each other. Stir to combine. It is ready to serve at room temperature. Store any leftovers in the refrigerator.
Notes
Recipe adapted by Andrea Yoder from one entitled “Tambuli with Stinging Nettles or Spinach” found at Food52.com.
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