Kashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"

1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water
salt

Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.

Serves 6
Swiss Chard with Ginger and Garlic
From "At Home with Madhur Jaffrey"

1 1/2 lb Swiss Chard, well washed
3 Tbsp olive or canola oil
1 clove garlic, cut into long slivers
1 tsp slivered peeled fresh ginger
1/2 tsp salt
1/4 tsp cayenne

Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4 in intervals. Pour oil into large pot on medium high. When hot put in garlic and ginger. Stir a few times. Put in all the Chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of minutes, add the salt and cayenne. Stir to mix. Cover again and turn to low. Cook 5min or until chard is just done.

Serves 4
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