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Author Notes: We eat a lot of greens in winter months, and when we've reached our limit of garlicky Italian-style sautés we turn to this Indian-inspired dish that's layered with spice. Substitute whole, canned tomatoes for the fresh, if you like. Garam masala is an Indian blend of warming spices including cinnamon, coriander seed, cloves, cumin and more. You'll find it in most grocery stores—or any Indian market.
Serve this dish with an Indian flat bread such as naan or parantha and yogurt raita. You'll find frozen or fresh naan at many markets, including Whole Foods and Trader Joe's. - Ann S
- 2 tablespoons Olive oil
- 1 small onion
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon minced, peeled ginger root
- 4 small cloves garlic, minced
- 1/2 teaspoon turmeric
- 1 1/2 pounds mustard greens, stems removed, roughly chopped
- 2 medium tomatoes, chopped
- fresh lemon juice
- Warm oil in a large skillet over medium heat. Add onion, garam masala, coriander and cumin and sauté until onion is soft (about 5 minutes). Add ginger, garlic and turmeric and cook for another minute or so, until garlic turns slightly golden, but not brown.
- Add mustard greens to the pan. You can do this in batches, if the volume overwhelms your pan. As the greens wilt, just add more, little by little, until you've got them all in. Add salt and stir everything up well, to mix greens with spices. Cook for 5 to 8 minutes.
- Add tomatoes and one tablespoon lemon juice. Stir and cook for 3 to 5 minutes, until tomato is soft and greens are tender. Taste and add more lemon juice or salt as needed.
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