Creamy Spinach and Fenugreek Leaves with Pine Nuts

This rich, creamy side dish has a great depth of flavour from caramelized onions and just a touch of heat. The fenugreek gives it a lovely bitter taste. If you can't find fresh or frozen fenugreek, mustard greens, collard, or kale are all offered up as a substitute.

One year ago: Watermelon Salsa
Two years ago: Tomatillo Pork Enchiladas
Three years ago: Fajita Steak Quesadillas

Creamy Spinach and Fenugreek Leaves with Pine Nuts (from 660 Curries)

Ingredients
1 lb fenugreek leaves, rinsed, blanched in hot water until wilted, and chopped
1 lb spinach leaves, rinsed, blanched in hot water until wilted, and chopped
2 tbsp mustard oil or canola oil
1 small red onion, cut in half and thinly sliced
4 medium garlic cloves, cut into thin slivers
1/4 cup pine nuts
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 tsp coarse salt
1/2 tsp Kashmiri garam masala
1/2 cup heavy cream

1. Squeeze fenugreek and spinach greens over a 2 cup measuring cup until you have 1 1/2 cups liquid.
2. Heat oil in medium saucepan over medium-low heat. Add onion, garlic, and pine nuts. Stir. Cover pan and cook until onion is browned to a caramel colour, 18 - 20 minutes.
3. Add greens, cayenne, paprika, salt, and garam masala. Stir-fry 5 minutes.
4. Pour in reserved liquid and bring to boil. Reduce heat, cover, and simmer until greens are soft, 15 minutes.
5. Stir in cream and cook uncovered until warmed through, 3 - 5 minutes.