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.
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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.
Review Rating: 5
Date Published: 2017-09-10
Author Name: Ken Rimmer
Review Body: Really like this recipe, though I had to add Tumeric and some mustard seed to really bring out the Indian flavors. I happened to make some Chapati, together they made a pretty awesome Indian Pizza! Thank you.