Mustard Greens Nepalese-style

[Guest guest]

@@@@@

Mustard Greens Nepalese-style

3 tablespoons peanut or mustard oil (olive oil has too low a smoking

point for this recipe)

1 pound mustard greens, cleaned and coarsely chopped

1 teaspoon crushed red pepper, or to taste

1 tablespoon ground cumin

1 teaspoon ground turmeric

 

 

 

 

 

 

Heat the oil until almost smoking. Add the greens and stir to prevent

burning. Once wilted, add the spices. Stir thoroughly, turn the heat

to low, cover, and cook for about 5-15 minutes.

 

Add a little hot water if the greens start to burn. Make sure all

water has evaporated before serving.

 

Serves 4

 

This recipe was provided by Mabel Menard from Chicago, IL to The Spice

House

Formatted by Chupa Babi in MC: 10.25.06

 

Helpful Hints: This makes a great side dish with rice and curry.