Name: Braised Kashmiri Greens
Yield: Makes 8 servings
Ingredients: 5 pounds braising greens (see note above); 1 1/2 tablespoons canola oil or olive oil; 1/4 teaspoon plus 1/8 teaspoon asafetida*; 3 teaspoons cumin seeds; 3 large shallots, sliced; 3/4 cup julienne strips peeled ginger; 1 1/2 small dried red chiles, broken in half (see note); Kosher salt and freshly ground black pepper; *Asafetida, a spice made from the resin of the giant fennel (Ferula), has a strong, disagreeable smell from sulfur compounds, so a little goes a long way. Its flavor after cooking is like the mildest, mellowest garlic you've ever tasted. Asafetida is sold in lump and ground form and is available at Indian and Middle Eastern markets or kalustyans.com. If unavailable, garlic powder makes a good substitute.

>Editor's note: The recipe and introductory text below are adapted from Floyd Cardoz's book, One Spice, Two Spice. The dish is also part of a special menu Chef Cardoz created for Epicurious's Wine.Dine.Donate program.

I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.

Cook's note:

If you want a spicier dish, break the chile into smaller pieces.

Recipe notes

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Pan-Fried Turmeric Bread (Kubez Kimaaj)

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.