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Warm fenugreek salad

Time 45 minutes
Yields Serves 3 as a side dish
Warm fenugreek salad
1

Remove 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.

2

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

3

Heat 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.

4

Add 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.

From Bill and Delia Coleman of Coleman Family Farms.

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