Comments on: Bright Lights Chard With Panch Phoron

By: Barbara

Barbara — Wed, 18 Jul 2007 20:08:14 +0000

Alexis–this would be great with mustard greens–I am glad you liked it. I think it could be made with any green vegetable, really. It is just a very tasty way with greens.

Morgan–I am glad you liked this recipe, and I am glad you tried something new. Try this recipe with other vegetables–the truth is, I have done it with greens, broccoli, cauliflower, green beans, squash, eggplant and asparagus, and I have yet to find a vegetable that doesn’t taste good cooked this way. Panch phoron is just magical I guess!

Thanks for dropping by to let me know you liked it–good luck with future cooking endeavors!

By: Morgan

Morgan — Tue, 17 Jul 2007 20:28:13 +0000

I made this last night, and loved it. Had it with rice and steak, because it was too hot in the house to make dal. My boyfriend tells me that the leftovers are even good the next day.

I just wanted to say how delighted I am to find recipes like this one. I had every spice required already in the kitchen, but had never had anything like this combo, let alone with this chard, before. Thanks

By: Alexis

Alexis — Mon, 16 Jul 2007 05:37:01 +0000

Thanks for this recipe, Barbara. I ran across pre-made panch phoron mixture at an Indian market recently (realizing that though it was spelled puran, it must be the same thing) and had some mustard greens to use up, and while I didn’t follow your recipe exactly it was a great inspiration. The mustards did make it pretty mustard-y, but I like that.

By: Barbara

Barbara — Thu, 21 Jun 2007 03:53:46 +0000

Oooh, Natasha–I love collard greens cooked Indian style! I am glad that you have a repeat recipe for your family in this one. It is simple, but so good and good for you.

You can do this with just about any green, you know.

By: SecretNatasha

SecretNatasha — Thu, 21 Jun 2007 00:03:59 +0000

I made this last night as an accompaniment to dal and rice. It was a huge hit with my family! Yum! This has definitely won a place in the rotation.

I used 1/2 chard and 1/2 collards. The added contrast of a hardier green was nice, too, I thought.