+
0 (0)

Categories: Appetizers, Salads

Warm fenugreek salad

My neighbor Robert, who shops only at farmers markets for his fruit and vegetables, is one of the best home cooks I know. He's never been a recipe sort of a guy, instead improvising in his tiny Santa Monica kitchen ... Read more

Total time: 45 minutes | Serves 3 as a side dish
Note: From Bill and Delia Coleman of Coleman Family Farms.
  • 3 bunches (10 ounces) fenugreek
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 cup chopped sweet onion
  • 3 cloves garlic, minced
  • 1 heaping teaspoon chopped mint
  • 1 tablespoon chopped cilantro
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • Salt
  • 3 plum tomatoes, seeded and chopped (about 1 1/2 cups)

Step 1Remove the fenugreek leaves from the stems; discard the stems. Rinse the leaves and blanch in boiling water for 3 to 4 minutes, until dark green. Shock the leaves in ice water. Drain and squeeze out all the water.

Step 2Chop the wilted leaves to loosen, as they will be stuck together. Set aside.

Step 3Heat 1 tablespoon olive oil in a medium skillet. Add the onions and garlic, sauteing over medium heat until the onions are translucent, about 4 minutes.

Step 4Add the fenugreek leaves, mint, cilantro and the remaining teaspoon olive oil. Stirring frequently, cook for about 4 minutes. Add the turmeric, cumin and salt to taste, mixing well. Cook for 1 minute more. Remove from heat and stir in the tomatoes. Serve warm.

Each serving:
183 calories; 14 grams protein; 20 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 0. cholesterol; 221 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Halibut with leeks, tomatoes and olives
Zengo's Thai chicken empanadas
Sorrel flan
Turkey terrine