1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
6 garlic cloves, chopped
4 jalapeños, seeded and finely chopped
One 2-inch piece of fresh ginger, peeled and chopped
2 red onions, finely chopped
1/4 cup vegetable oil
How to Make It
Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Naan or makki ki roti.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: I wasn't sure about this, but it tasted delicious! It reminds me of ginger scallion sauce that goes with Chinese dumplings actually - very fragrant and flavorful without much salt and no super exotic ingredients.