Indian-Style Mustard Greens
- TOTAL TIME:
- SERVINGS: 4 to 6
Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza.
- 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
- 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.