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GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.
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Recipe

Curried Greens with Golden Onions and Cashews

serves
prep time: 10
cook time: 386

ingredients

  • 1 large onion, cut lengthwise into 0.25 inch-thick wedges
  • 1/3 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon cayenne
  • 1/2 cup coarsely chopped salted roasted cashews (1/2 cup)
  • 1 pound spinach, tough stems discarded (1 1/2 quarts)
  • 3/4 pound turnip greens, stems and center ribs discarded (1 1/4 quarts)
  • 3/4 pound dandelion greens, tough stems discarded (1 quart)
  • 1/2 cup water

directions

Cook onion with salt to taste in 3 tablespoons oil in a 10 inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 18 minutes. Meanwhile, stir together spices.

Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.

Heat remaining 3 tablespoons oil in a 1 1/4 gallons heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 4 minutes. Season with salt.

Serve greens sprinkled with onion mixture.

Cooks' note:

Onion and cashew topping may be made 6 hours ahead and kept, covered, at room temperature.