Name: Braised Kashmiri Greens
Yield: Makes 8 servings
Ingredients: 5 pounds braising greens (see note above); 1 1/2 tablespoons canola oil or olive oil; 1/4 teaspoon plus 1/8 teaspoon asafetida*; 3 teaspoons cumin seeds; 3 large shallots, sliced; 3/4 cup julienne strips peeled ginger; 1 1/2 small dried red chiles, broken in half (see note); Kosher salt and freshly ground black pepper; *Asafetida, a spice made from the resin of the giant fennel (Ferula), has a strong, disagreeable smell from sulfur compounds, so a little goes a long way. Its flavor after cooking is like the mildest, mellowest garlic you've ever tasted. Asafetida is sold in lump and ground form and is available at Indian and Middle Eastern markets or kalustyans.com. If unavailable, garlic powder makes a good substitute.

>Editor's note: The recipe and introductory text below are adapted from Floyd Cardoz's book, One Spice, Two Spice. The dish is also part of a special menu Chef Cardoz created for Epicurious's Wine.Dine.Donate program.

I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.

Cook's note:

If you want a spicier dish, break the chile into smaller pieces.

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