Arienne Arnold
arienne.arnold@verizon.net |
A recipe from Deborah Madison’s “Local Flavors”–we tried it tonight with this week’s mustard greens and cilantro. It was a hit.
Mustard Greens Braised with Ginger, Cilantro, and Rice
2 big bunches mustard greens, coarse stems removed (we added all the spinach to our mustard greens to fill it out)
3 T olive oil
1 onion, diced
1/4 cup white rice
2 T finely chopped ginger
1 t. ground cumin
1 t. paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt or lemon wedges
1. Wash greens well, then chop, but don’t dry them.
2. Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the greens. Sprinkle with 1 t. salt, cover the pan, and cook until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
3. Cook until the greens are really tender. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.
