Bryant Terry's Mustard Green Harissa

By • January 14, 2014 • 4 Comments



Author Notes: We've misunderstood mustard greens this whole time. (We were thinking greens, when we should have been thinking mustard.) Instead of setting them loose in a salad bowl and willing everything else to keep up, try capturing and channeling their heat, and bottling it -- as mustard green harissa. Use it anywhere your food needs livening up. Terry recommends incorporating a few tablespoons when cooking couscous and grains, and using it as a flavor base for soups, stews, and marinades. We also liked it in dressings for roasted vegetables. Adapted slightly from Afro-Vegan (Ten Speed Press, 2014).Genius Recipes

Makes about 1 cup

  • 1 1/4 teaspoon coarse sea salt (divided)
  • 1 cup packed chopped mustard greens
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • 6 tablespoons chopped jalapeño chiles (seeds and ribs removed only if you want it less spicy)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons water
  1. Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.
  2. Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.
  3. In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.
  4. Transfer the powder to a blender (we found a mini-food processor works best). Add the jalapeños, paprika, red pepper flakes, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.
  5. Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
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Comments (4) Questions (0)

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2 months ago gingerroot

I've been wanting to try this for a while now and finally did today. I'm taking it to an event tomorrow but wow, what a fabulous sauce! I'm only sorry I didn't try it sooner.

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5 months ago pearl

i just made this and glad i did. tastes great. but i take issue with one of your instructions: i pureed until smooth and now it looks nothing like the picture. it is even a bit emulsified from the oil. looks much more like a pesto. should've figured out myself that was going to happen. i might try not using the blender next time. nonetheless, it was great tossed with spaghetti squash and feta!

Open-uri20140601-26301-1rvlu41

6 months ago pcrbarrett

I just have the ground cumin and coriander - how do I substitute? This sounds great to use in my tagine recipes!

Miglore

6 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

It's tough to give an exact conversion, but I would start with about half the amount of each, and toast them lightly in the pan to bring out the flavor. Hope you like it! Your tagines sound like great places for it to go.