Guest guest Posted October 10, 2006 Report Share Posted October 10, 2006 @@@@@ SPICY MUSTARD GREENS WITH CUMIN 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 6 garlic cloves, chopped 1 tablespoon cumin seeds 1/2 teaspoon dried crushed red pepper 2 large bunches mustard greens (about 26 ounces total), coarsely chopped 1 tablespoon balsamic vinegar 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. Makes 8 servings. Source: Bon Appétit, Menus, November 2005 Formatted by Chupa Babi in MC: 11.05.05 ----- Quote Link to comment Share on other sites More sharing options...
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