Best Spicy Mustard Greens With Cumin Recipes

SPICY MUSTARD GREENS WITH CUMIN

Steps:

• Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.

EASY SPICY KALE & MUSTARD GREENS

Steps:

• Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
• Cut the greens into strips that are about 1 inch by 3-4 inches.
• Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
• Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
• Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
• When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
• In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
• Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
• Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
• Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
• Serve with a dash of lime juice (brings out the flavor of the greens).

MUSTARD VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Steps:

• Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
• Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
• Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
• Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.