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
about 1 cup
1 1/4 teaspoons
coarse sea salt (divided)
packed chopped mustard greens
extra-virgin olive oil
cloves garlic, minced
chopped jalapeño chiles (seeds and ribs removed only if you want it less spicy)
red pepper flakes
minced flat-leaf parsley
freshly squeezed lemon juice
red wine vinegar
In This Recipe
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.
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.
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.
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.
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.