Spinach and Collard Green Pachadi
I love greens. Bitter greens like collards, kale, spinach and everything in between. In fact, they are probably one of my very few healthy obsessions. This weekend, I fit in a good amount of cooking. Which keeps everyone sustained through the week. I feel less rushed. And tossing in a dish like this Spinach and Collard Green Pachadi into the mix is perfect. It is warm, comforting and works beautifully for these sudden cold days that we have been having.
My Story About Spinach And Collard Green Pachadi
I always tend to spinach and broccoli around. They make a great healthy side for your dinner equation. However, this week I find some collard greens that are begging to be used. They were not as crisp as the spinach. Also, not quite as plentiful. Pairing them with spinach turned out to really great.
My Plug for Collard Greens
Collard greens are an often overlooked green. Treated with care and some spices they shine well, such as in this recipe for Saag Alu (Potatoes with Greens) or this vibrant wintery warm salad.
What is a Pachadi?
Pachadi’s are a lightly spiced combination of vegetables, usually finished with yogurt and a final tempering. It is almost a cross between a raita and gentle curry. But, then like all essentials in Indian cooking, it is so much more. Pachadi’s come to the Indian table from Kerala in South India.
As they say, it’s all good. In fact, typically pachadis are part of a larger meal. Usually essential in a vegetarian feast known as Sadya. Not all pachadis have yogurt, however most the ones with greens do. When I make this dish, I do not overcook the greens. Also, let the yogurt retain some integrity. I feel that the texture keeps the dish interesting. It also makes this great as a salad own its own if that is what you are in the mood for.
And yes, this dish is also great without the yogurt, and if you want to keep this vegan skip the yogurt. I do add in a small tomato, again optional but add a nice pop of color.
How to Enjoy this Dish
The bitterness of collards add character to the milder spinach. With just enough spices and some great homemade yogurt, all is good with this recipe. Eat a bowl plain, serve it with a side of steaming rice and lentils.
A pachadi or gently seasoned South Indian dish made with mixed greens and yogurt.
Ingredients
- 2 tablespoons oil
- 1 tablespoon minced ginger
- 1 red onion finely chopped
- 1 green chili such as a serrano, finely chopped
- 3/4 cup collard greens tough stems removed, finely chopped
- 3/4 cup chopped spinach
- 1 teaspoon salt or to taste
- 1 small tomato, diced (optional)
- 1 cup of natural yogurt (not Greek), well beaten
- 1 tablespoon oil or ghee
- 1 teaspoon black mustard seeds
- 1/2 teaspoon whole cumin seeds
- 6 to 8 curry leaves
Instructions
- In a medium sized pan, heat the oil add in the ginger and the onion. Sauté for about 4 minutes until the onion softens and turns gently fragrant.
- Add in the green chili and stir well.
- Add in the collard greens and spinach with the salt. Cook for 3 minutes and add in the tomato.
- Cook until the greens are wilted, and the tomato softens, just a little.
- Turn off the heat and add in the yogurt, mixing it in lightly.
- Heat the oil or ghee in a small pan, add the mustard seeds and cumin seeds and wait until the mustard seeds pop. Add the curry leaves and quickly pour this mixture over the spinach and collard mixture.
- Enjoy this warm or at room temperature.