Ingredients:
Spice Powder:
2 tablespoons coriander seeds
2 tablespoons mustard seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ teaspoon red pepper flakes
Squash:
2 tablespoons olive oil
1 medium onion, thinly sliced
1 clove garlic, smashed, peeled, and minced
1 teaspoon spice powder
Pinch of cayenne pepper
4 cups stemmed and washed chard
3 spring onions, coarsely chopped
3 tablespoons chopped fresh dill
¼ cup chicken or vegetable stock
1 teaspoon sea salt
4 small summer squash, trimmed and cut into 2-inch lengths and rounds cut into eighths
Directions:
1. Preheat oven to 400 degrees F.
2. Spread spice powder ingredients in an even layer in a flat dish. Cook, uncovered, shaking the dish once or twice, for about 7 minutes, or until the spices are fragrant and just starting to color. Keep an eye on these so they don’t burn. Let cool completely. Grind the spices into a fine powder in a spice grinder or clean electric coffee mill (makes ¼ cup).
3. Reserve 1 teaspoon of the spice powder for use in this recipe; store the remainder in an airtight container.
4. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, spice powder, and cayenne. Cook, stirring constantly for about 5-7 minutes, or until fragrant and onions are tender. Add the remaining ingredients, except for the squash. Cook, stirring frequently until the chard has wilted, about 5 minutes.
5. Stir in the squash. Saute, stirring occasionally, for about 7 minutes, or until the squash is just crisp-tender. You can cook it longer to get a softer texture of squash.
6. Remove from heat and let stand for 3 minutes before serving.
Serves 4 as side dish