Garlic-California Raisin Wilted Greens on Pappadum (Saag Pappadum) Recipe

Garlic-California Raisin Wilted Greens on Pappadum (Saag Pappadum) Recipe

  • 4 ounces spinach leaves
  • 8 ounces Swiss chard
  • 1 cup California golden raisins
  • 2 tablespoons clarified butter or vegetable oil
  • 10 medium garlic cloves, minced
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 6 pappadums
  1. Stack spinach leaves and cut into thin ribbons; set aside.
  2. Cut Swiss chard stems and leaves into thin ribbons; reserve 1/2 cup for garnish. Add remaining stems and leaves to spinach.
  3. In wok or deep 12-inch skillet, heat butter over medium-high heat. Add garlic and California golden raisins; stir-fry 2 to 3 minutes or until garlic turns brown and California golden raisins plump slightly. Add mixed greens and stir-fry 4 to 5 minutes, or until water from wilted greens evaporates. Stir in garam masala, salt and pepper. Remove from heat. Divide into 6 equal parts; set aside.
  4. Cook pappadums according to package instructions.
  5. On individual serving plate, arrange pappadum. Spread with one part of stir-fried greens and garnish with reserved Swiss chard. Serve immediately.
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