Bangladeshi Greens

So easy, deeply flavored and dripping with the scrumptious exotica of mustard oil. You may need to source the oil from an Indian grocery store, or alternately, purchase online. Do not be alarmed by the bottle's admonition "For External Use Only". This is mere semantic formality to skirt around the U.S. FDA's slow approval of the oil. Be certain it has been used for centuries safely and for decades without harm to Cafe Drake.

The flavor and aroma is pungent so a good guideline is to heat the oil first just to a smoking point, allow to cool for a minute and then proceed with recipe. Be sure to refrigerate the oil for long-term storage. This basic but utterly delicious recipe will work with many types of leafy greens (our faves are dandelion, broccoli rabe and calaloo), but if you choose to use spinach also incorporate broccoli rabe or some other full-flavored green such as turnip or mustard. The latter two types will take longer to cook so adjust times and add water to prevent burning.

BANGLADESHI GREENS

Wash 12 cups of roughly chopped leafy greens in water and drain; be certain all grit is removed. Place your largest deep skillet or Dutch oven over a very high flame and add 2 -3 T. of pure mustard oil. Allow to smoke for a second then turn off flame for 1 minute.

Reheat oil over medium-high heat and add 3 dried red chilies, 2 minced cloves of garlic and 1 t. of turmeric. Cook for 15 seconds ( no longer or garlic will burn) then add greens, in batches if needed. They wilt and decrease dramatically in size within seconds.

Once all greens have been added to pan, toss very well to coat all with seasoned oil then add 1 t. or more of salt. Toss again. Cover pan and reduce heat to a simmer. Cook for 3 minutes or until greens are just tender. If you are using a tougher green such as beet greens you will want to add water and cook longer.

When greens are tender add 1/2 cup chopped cilantro leaves and stems, stir well and serve either hot or warm. You may need to add more salt depending on your preference.