Wilted Greens

Niloufer Ichaporia King lives in a house with three kitchens. She prowls through at least six farmers markets a week in search of unusual greens, roots and seeds, traditional food plants from every immigrant culture in the Bay Area. King is an anthropologist, a kitchen botanist, a one-of-a-kind cook, and a writer. A Parsi from Bombay living in San Francisco.

Parsi culture is about 3,000 years old and goes back from India to Persia. UNESCO’s Parsi Zoroastrian Project estimates only 75,000 Parsis remain, and it has begun an effort to salvage what’s left of the culture, its clothing, traditions and food. UNESCO projects that by 2020, only 25,000 Parsis will be left.

King is also known for her ritual celebrations of Navroz, the Parsi New Year, on the first day of spring, when she creates an elaborate, ceremonial meal based on the auspicious foods and traditions of her vanishing culture.

www.npr.org/2008/03/20/88505980/sugar-in-the-milk-a-parsi-kitchen-story

Greens with Ginger & Chili

1 lb leafy greens

6 coin-size slices peeled fresh ginger 2 tbs. lard salt

1 fresh or dried red or green chili

Sort the greens, removing any tough stems and wash and drain the leaves. Cover the bottom of a wok or skillet with a layer of lard and heat over medium-high heat. Add some salt to the oil then add the ginger and chili pod. Any kind of pepper will work, it’s for flavor, not heat. If it is a fresh chili, make a slit in it to prevent it from bursting in the heat. When the ginger begins to sizzle, stir it around and add greens. Use tongs to toss greens to distribute oil and cook evenly. Very tender greens will wilt and cook in 1-2 minutes. For sturdier greens, reduce the heat and cover the pan for a few minutes to let them steam and wilt. Serve the greens warm or at room temperature.

4 Servings