Sunday, March 4, 2007

Easy Spicy Kale & Mustard Greens

by Allura
  • 3 cups kale (1 bunch)
  • 3 cups mustard greens (1 bunch)
  • 1 teaspoon olive oil or butter
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 3/4 teaspoon salt
  • 1/4 teaspoon green chili peppers
  • 1 teaspoon garlic (minced or crushed)
  • 1 lime wedge
  • 4 teaspoons water

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 teaspon into the greens and cover tightly with lid. Cook for 5-10 minutes, stirring occaisionally, 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).

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