I adore my greens.
A trait I believe I inherited from Grandma.
Greens were indisputably Grandma’s favorites in the kitchen.
Some greens, we are indeed lucky, are perennial, we have the blissful luxury of cooking with them the year round.
Pui or Malabar Spinach.
Even Amaranth or my laal shaak. (The magic shaak of my childhood that dyed rice from a pristine white to a divine red).
And this generous bounty of perennial greens implies the obvious – every other day or so, there’s a green, earthy and unpretentious, yet finger-licking delicious, cooking in my kitchen.
Spinach cooked with a melange of vegetables and crushed bodis (dried lentil dumplings)
Laal shaak paired with freshwater fish. Or just poppy seeds and toasted peanuts.
Pui shaak cooked with a medley of vegetables. Or for the fish-addicts, the version that’s got the humble pui married to ilish maachher matha (Hilsa head). (Food heaven !!!)
Some though, like the gorgeous cauliflower greens I see this morning, are fiercely seasonal. And it’s only that precise window of time in the year when we are blessed with them. You miss the window, it’s an agonizing wait till the next season.
So when I see cauliflowers with their august verdant plumes at the local vegetable store, I am, needless to mention, transported to seventh heaven. I make an elaborate mental list of all I want to savour as long as the greens are in season and even before I realise, I have sought refuge in Grandmas treasure chest of recipes.
So here they are – not one, not two, but three different ways to stir up veritable delights with cauliflower greens.
Cauliflower greens stir-fried with just a touch of kalonji.
A chechki, cauliflower greens stir-fried with potatoes, onions and a hint of garlic.
And finally, a Sylhet-style mash of cauliflower greens. Perfumed with ginger. Finished with a luxuriant throw of chopped coriander leaves.
My favorites for sure, hope you love them as well !!!