- Cook Time
- Prep Time
- 6 ServingsServings
- 4 oz. spinach leaves
- 8 oz. Swiss chard
- 1 c. California golden raisins
- 2 tbsp. clarified butter or vegetable oil
- 10 medium garlic cloves, minced
- 1 tsp. garam masala
- 1 tsp. salt
- 1/2 tsp. ground cayenne pepper
- 6 pappadums
1 Stack spinach leaves and cut into thin ribbons; set aside.
2 Cut Swiss chard stems and leaves into thin ribbons; reserve 1/2 cup for garnish.
3 Add remaining stems and leaves to spinach.
4 In wok or deep 12-inch skillet, heat butter over medium-high heat.
5 Add garlic and California golden raisins; stir-fry 2 to 3 minutes or until garlic turns brown and California golden raisins plump slightly.
6 Add mixed greens and stir-fry 4 to 5 minutes, or until water from wilted greens evaporates.
7 Stir in garam masala, salt and pepper. Remove from heat. Divide into 6 equal parts; set aside.
Source: California Raisin Marketing Board