This is a perfectly seasonal recipe, and you could substitute collard greens, spinach or kale depending on what is available at your local market. The addition of cumin and chiles helps the greens to really come alive.
Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.
If you want a spicier dish, break the chile into smaller pieces.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Floyd Cardoz, Tabla, Adapted from 'One Spice, Two Spice'