Kashmiri Greens

Ingredients:

• 1.8 kg of greens for stewing (kale, spinach, kale)
• 1 tbsp. l. olive oil
• 1/4 tsp. asafoetida
• 2 teaspoons cumin seeds
• 2 shallots, sliced
• 1/2 cup peeled and thinly sliced ​​ginger
• 1 small dried red chili pepper, broken in half
• Salt and ground black pepper

Preparation:

1. Remove the tough stems from the greens. Chop the soft stems, set aside, and then coarsely chop the leaves.
   
   In a 4-quart saucepan, heat the oil over medium-high heat until shimmering, then add the asafoetida and cumin seeds. Cook, stirring, until fragrant, about 1.5 minutes. Add the shallot, ginger, and chili pepper and cook, stirring, until the onion is translucent, about 3-4 minutes.
2. Add the chopped stems, season with salt to taste, and cook, stirring, for 1 minute. Add the herbs and cook, stirring occasionally with tongs, until softened, 15-20 minutes. Discard the chili pepper and season with salt and pepper to taste.
   
   If you wantTo make the dish spicier, break the chili pepper into smaller pieces.