Easy Spicy Kale Mustard Greens Food

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).

SIMPLE SAUTEED MUSTARD GREENS

Steps:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

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.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.

INDIAN SPICED GREENS

Steps:

• Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
• Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.