Name: Curried Greens with Golden Onions and Cashews
Yield: Makes 4 servings
Ingredients: 1 large onion, cut lengthwise into 1/4-inch-thick wedges; 6 tablespoons 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 (4 oz); 1 lb spinach, tough stems discarded (6 cups); 3/4 lb mustard greens, stems and center ribs discarded (5 cups); 3/4 lb dandelion greens, tough stems discarded (4 cups); 1/2 cup water

This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand—just keep the total amount of greens the same.

Active time: 50 min Start to finish: 50 min

Cooks' note:

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

Recipe notes

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