Here’s another easy Thanksgiving side dish that is also quick and simple to make. Recipe is from Vegetarian Time magazine. Sunflower seeds are roasted or cooked with spicy jerk or barbecue seasoning and then tossed with wilted spinach or swiss chard leaves.
I didn’t have the suggested jerk or barbecue seasoning, so I used some homemade Tandoori masala giving the sunflower seeds a spicy Indian twist. These roasted sunflower seeds can be eaten just as is — they are that good.
It takes about 25~30 minutes for the whole dish to come together. I think cleaning and chopping the greens is probably the most time consuming part of this dish. If you prep the greens and roast the sunflower seeds before hand, then it is take just minutes to put together on the big day.
1tbspJerk masalaseasoning or Tandoori or barbecue seasoning (or any of your favorite spicy seasoning) - divided use
½tspApple cider Vinegar
to tasteSalt Pepper&
In a small bowl, stir together sunflower seeds, 1tsp olive oil and 1tsp of the spicy seasoning along with pinch of salt. These seeds can be baked in a 350°F preheated oven for 5~7 minutes or until lightly browned. But I chose to gently cook on the stove, stirring frequently, until light brown. Set them aside.
Heat 1tbsp oil in a large saucepan or dutch oven over medium high heat. Add the remaining 2tsp seasoning and cook for 30 seconds. Add the chard or spinach leaves in 2~3 batches, turning with tongs to wilt them evenly. Cook for 1~2 minutes, then remove from heat, stir in vinegar and season with salt and pepper.
Sprinkle with sunflower seeds just before serving.