Tangy Tamarind Spring Green 'Slaw

On a recent trip to my local international food store, I came across something that changed my life: Green Tamarind Pickle. It is, simply put, amazing. Call me slow to catch on, but I have only just discovered that there are is a lot of cross over between the flavours that I associate with the Mexican food I grew up eating in California, and the Indian food that is in abundance here in England. Cumin, coriander/cilantro,chillies, flat bread, rice and beans are common in both Mexican and Indian cuisines, but they also share a common a love for tantalisingly tangy tamarind. As a child, I used to eat Mexican sweets covered with the stuff and grew up loving the flavour but not consciously knowing what it was. As an adult I can now proudly profess my love of tamarind.

Green Tamarind Pickle is a store bought item that you would find at a good international food store alongside other Indian chutneys and pickles. It's has a strong, tangy, mustardy, spicy and slightly tart taste that I just love. It turns mayonnaise/veganaise  into the most delicious aioli type sauce, making it perfect of picnic loveliness like potato salad, you guessed it, coleslaw.

This recipe is oh so simple, delicious and sure to impress your friends at the next company picnic.

Tangy Tamarind Spring Green 'Slaw (Coleslaw salad for 4)

Ingredients:

1 head of spring greens (approximately 6-8 large leaves and the little ones in the middle)
3 medium sized carrots
1 medium sized onion
4 tbsp vegannaise/mayonnaise
1 tbsp Green Tamarind Pickle

Instructions:

1. Wash and coarsely chop vegetables (either by hand or with a food processor).
2. Place chopped veg in a bowl and mix add mayo and Green Tamarind Pickle.
3. Mix well.
4. Serve.

I know, really easy right? But it's gorgeous.

Tangy Green Tamarind Pickle 'Slaw

Kung Fu Collard Greens Recipe

Kung Fu Collard Greens

Collard Greens, which are pronounced 'caaleh greens' at my Mom's house and are called 'Spring Greens' in England, are not just a staple in American Soul Food. From Brazil to Bosnia, India to Tanzania, collard greens have been eaten by people around the world for more than 2000 years.

Growing up these big ol' leaves were the highlight of any important family gathering. Cleaned to perfection, cooked for hours and seasoned to the point of salivating, my grandmother has a pot big enough to feed an army that is saved just for these occasions.

I put this recipe together when I was desperate for collard greens but happened to be catering for one person rather than my whole family reunion. This is taken from a well known method of cooking cabbage that turned out to be delicious with collards - and the name is a reference to the soy sauce...and because I love a little alliteration. So here it is...

Kung Fu Collard Greens

4 - 6 Medium sized Collard Green (aka Spring Greens)
1/4 yellow onion
1 clove of garlic
1 chopped celery stalk
2-3 tbsp dark soy sauce
1 tbsp cooking oil
black pepper

1. Clean your greens thoroughly. 
2. Chop the leaves into bite sizes pieces or strips (like tagliatelle) 
3. Heat oil in a frying pan and cook garlic, celery and onions on low heat until onions are soft.
4. Add greens to the frying pan, ensuring all have a thin coating of oil and saute until the greens have gone a bright vibrant green.
5. Add soy sauce and continue to saute for 5 - 10 mins until the leaves have wilted. Be sure not to let the greens  dry out - add a splash of water as needed.
6. Add pepper to finish and serve.