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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...


4 serving

Total time

40 minutes




  • 1 lb Chard Spinach (. Swiss or)
  • (1.25l) fish stock (Raw)
  • 1 tbsp Jerk masala (seasoning or Tandoori or barbecue seasoning (or any of your favorite spicy seasoning) - divided use)
  • (1.25l) fish stock
  • to taste Salt Pepper (&)


  1. 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.
  2. 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.
  3. Sprinkle with sunflower seeds just before serving.
  4. View the recipe instructions at Cook's Hideout

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