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
• Onion and cashew topping may be made 6 hours ahead and kept, covered, at room temperature.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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, 15 to 20 minutes. Meanwhile, stir together spices.
Step 2
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.
Step 3
Heat remaining 3 tablespoons oil in a 5-quart 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, 3 to 5 minutes. Season with salt.
Step 4
Serve greens sprinkled with onion mixture.
