Wednesday, May 12, 2010

Curried Mustard Greens

Once again, I have another foreign ingredient from Ralphs. Once again, it is green and very leafy like all my other vegetables, but it has a distinct smell and texture to it. It was mustard greens, and I definitely did not know what to do with it.

I could have sauteed it in butter and garlic like what I typically do with all my vegetables and throw it as some sort of side dish, but for the mustard greens. I wanted to make it the star of my dinner.

My Indian friend told me that mustard greens can be combined with tomatoes and make some sort of curry with the right assortment of spices. He did not know exactly what those mysterious spices were. Instead, I thanked him for the idea and proceeded to start a mad science experiment with my spice cabinet.

Curried Mustard Greens

1 batch Collard greens (10 leafy goodness)
1/2 cup Plain yogurt
1/2 small Yellow onion
1/4 cup half and half
1 tbs Garam masala
1 tbs Curry powder
1 tbs Coriander powder
1 tsp Grated ginger
1 can Tomato paste
2 tbs Butter
3 cloves garlic
Salt and pepper

1. Boil water
2. Wash and finely chop the mustard greens
3. Finely dice the onion and garlic
4. Grate the ginger into a paste
5. Throw mustard greens in the boiling water for 5 minutes to allow it to cook
6. Drain the mustard greens

Instructions of mystery
1. Add butt into a pan
2. Toss in garlic, ginger, and onion and cook for about 1 minute or until onions are translucent.
3. Add tomato paste, half and half, and yogurt.
4. Mix well and add garam masala, coriander, and curry powder
5. Add in mustard greens and cook for 4 minutes

In those 6 simple steps, you make a great dish that might make your whole apartment smell like spices xD.

Bets served with my Asian favorite: rice ...

1 comment:

  1. Love curry but never thought of incorporating it into mustard greens. Looks and sounds wonderful! Will try it!