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
- Warm 2 Tablespoons oil in a large skillet.
- Add onion, garam masala, coriander and cumin and sauté until onion is soft (about 5 minutes).
- Add ginger, garlic and turmeric and cook for a few more minutes.
- Add mustard greens, stir well to mix greens with spices and onion and continue to cook for 10 minutes.
- Add tomatoes, lemon juice and salt to taste.
- Cook for a 3-5 more minutes until tomato is soft.
