Tag Archives: mustard green

Indian-Style Mustard Greens

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When you’ve reached your limit of leafy greens sautéed in the Italian style with garlic, try this Indian-inspired twist that’s full of spicy flavor. Any type of leafy green can be used (chard, kale, spinach), just cook greens until tender (some will need less time than others). Substitute whole, canned tomatoes in winter months — they’re usually better than any fresh ones you find this time of year. Garam masala is an Indian blend of warming spices (cinnamon, coriander seed, cloves, cumin and more) that adds just the right punch. You’ll find it in most grocery stores, or any Indian market.

Serve with Indian flat bread such as naan or parantha (sometimes spelled paratha) and yogurt raita. You can make your own parantha or purchase at an Indian restaurant or market. Frozen naan can be found at Trader Joe’s.

Ingredients:

  • Olive oil
  • One small onion, chopped
  • One teaspoon garam masala
  • One teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • One Tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1-1/2 pounds mustard greens, stems removed, roughly chopped
  • 2 medium tomatoes, chopped
  • Juice of one lemon
  • Salt
Method:
  1. Warm 2 Tablespoons oil in a large skillet.
  2. Add onion, garam masala, coriander and cumin and sauté until onion is soft (about 5 minutes).
  3. Add ginger, garlic and turmeric and cook for a few more minutes.
  4. Add mustard greens, stir well to mix greens with spices and onion and continue to cook for 10 minutes.
  5. Add tomatoes, lemon juice and salt to taste.
  6. Cook for a 3-5 more minutes until tomato is soft.

Easy Sautéed Greens

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This basic recipe works with all kinds of leafy greens (and thinking slightly outside the box, even chopped broccoli). Add some toasted pine nuts for serving if you like or a squeeze of fresh lemon juice. Fold into cooked grains like nutty Italian farro or earthy brown rice. Serve on top of pasta with shaved Parmesan or stir into a pot of cooked lentils such as soupy, Indian mung dal or chewy, French lentilles du Puy.

Ingredients:

  • Greens of choice, thoroughly rinsed, stems removed and roughly chopped into large pieces
  • Minced garlic to taste
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Crushed red pepper flakes (optional)

Method:

  1. Heat a skillet on medium and add olive oil to lightly coat the bottom. Add minced garlic and red pepper, if using, and sauté lightly for a few seconds.
  2. Add greens (it’s good if they have a bit of water on them from rinsing) and sauté until tender, stirring occasionally. Greens will cook down in volume – add uncooked leaves to pan in batches if they don’t fit all at once.
  3. Season with salt and pepper to taste.
  4. Serve as is (see headnote for serving ideas), or toss in some rinsed and drained, canned cannellini beans during the last few minutes of cooking and another drizzle of olive oil before serving. Add a splash of high quality wine vinegar or lemon juice if you like.
  5. For an Asian inspired twist substitute bok choy stems and leaves, or other Asian greens. Sauté with some minced fresh ginger (along with garlic) in olive oil with a bit of toasted sesame oil. Add a dash of rice wine vinegar and soy sauce at the end of cooking.