Stack spinach leaves and cut into thin ribbons; set aside. Cut Swiss chard stems and leaves into thin ribbons; reserve 1/2 cup for garnish. Add remaining stems and leaves to spinach.
In wok or deep 12-inch skillet, heat butter over medium-high heat. Add garlic and California golden raisins; stir-fry 2 to 3 minutes or until garlic turns brown and California golden raisins plump slightly. Add mixed greens and stir-fry 4 to 5 minutes, or until water from wilted greens evaporates. Stir in garam masala, salt and pepper. Remove from heat. Divide into 6 equal parts; set aside.
Cook pappadums according to package instructions.
On individual serving plate, arrange pappadum. Spread with one part of stir-fried greens and garnish with reserved Swiss chard. Serve immediately.
Notes:Clarified butter (ghee) is widely available in natural food stores and other specialty stores. You can also make your own by melting unsalted butter over low heat and skimming off all milk solids. The residual clear butter is nutty and sweet, a flavor highly prized in Indian cuisine.
Garam masala is a combination of spices, used primarily in northern Indian kitchens, often containing cumin, cloves, cinnamon, cardamom, and peppercorns. These spices are roasted and ground and the blend is used as a finishing spice. Commercially prepared blends are widely available in supermarkets.
Pappadums are lentil wafers found in supermarkets, natural food stores and other specialty stores. They are available in many flavors and can be broiled, baked, fried, flame roasted, or cooked in a microwave. Follow package instructions. If pappadums are unavailable, grill 1/2-inch-thick slices of French bread to yield crispy crostini (3 slices per person).
- 4 Ounces spinach leaves
- 8 Ounces Swiss chard
- 1 Cup California golden raisins
- 2 Tablespoons clarified butter or vegetable oil
- 10 medium garlic cloves, minced
- 1 Teaspoon garam masala
- 1 Teaspoon salt
- 1/2 Teaspoon ground cayenne pepper
- 6 pappadums