Trim away the coarse lower stems, wash each leaf, and keeps the leaf whole. Heat the oil in a 4-qt pot over a medium heat. When hot, put in the asefetida, let it sizzle for 5 seconds, put in the greens and cover the pot immediately. Uncover the pot after 10 seconds and stir the greens. Add the salt. Stir and saute the greens for a minute. Now add the red peppers, the green chilies and 3-and-a-half cups water. Bring to a boil. Cover, lower heat, and simmer gently for 1 hour or until greens are tender. There should be about 3/4 cup liquid left at the bottom of the pot. If there is more, boil it away. Check the salt. Serve in a warm bowl with plain rice as an accompaniment.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 253 (83%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||38 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 40mg||1 %|
|Potassium 354.8mg||9 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 4.8g|
|Protein 5g||7 %|
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Calories per serving: 304
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