Easy Spicy Kale & Mustard Greens
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 cups kale (1 bunch)
- 3 cups mustard greens (1 bunch)
- 1 teaspoon olive oil or 1 teaspoon butter
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon mustard seeds
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon green chili pepper
- 1 teaspoon garlic (minced or crushed)
- 1 lime wedge
- 4 teaspoons water
directions
- 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).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is an easy and extremely tasty way to prepare greens. I love the mix of kale and mustards. I did not have a green chili so I substituted 2T of green salsa and I also went with the red pepper flakes that were optional. We are garlic freaks so I put in 3 cloves. Love the whole mustard and cumin seeds. Will make this one often.
-
This was a good intro to mustard greens. I've always preferred turnip greens but my version of this turned out well. I didn't use kale at all, just mustard greens, onions, mustard seed and red pepper flakes. I melted butter in a skillet and sauteed the spices with chopped onions until the onions were transparent. I removed them from the skillet, added 2 tbs water (I only had a small bunch of greens), brought that to a boil and added the greens and a dash of salt. The greens were wilted and tender in under 5 minutes. I poured the sauteed onions back in, served with a quick pan steak and steamed cauliflower and life was very good. This is a quick and easy way to add greens to the menu.
Tweaks
-
This is an easy and extremely tasty way to prepare greens. I love the mix of kale and mustards. I did not have a green chili so I substituted 2T of green salsa and I also went with the red pepper flakes that were optional. We are garlic freaks so I put in 3 cloves. Love the whole mustard and cumin seeds. Will make this one often.
RECIPE SUBMITTED BY
I grew up watching my mom cooking dinner for us everyday. I am still learning a lot about cooking. I love to experiment in the kitchen. I am often saerching by ingredient to browse recipes and learn about how a certain ingredient is used differently. I usually take a recipe and tweak it to my own style, and never follow step by step. Oh and I own almost all the kitchen gadgets you can think of. But I hate collecting appliances since I don't have a lot of room for them.