Tag Archives: mustard greens

Recipe: Curried Chickpeas and Mustard Greens

3 Apr

Searching for something fun to do with mustard greens, I made this recipe and it was…OK.  Don’t think I would make it again, it was a little bland.  Not sure what it needed, but, considering all the work that goes into the recipe, the return just wasn’t enough.  Maybe veggie broth instead of water?  Or less liquid?  It did seem pretty watery.

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection
Serves 4


Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute.


2 cans chickpeas
2 Tbsp. vegetable oil
2 Tbsp. minced ginger
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1 small onion, minced
~ Salt
1 tsp. garam masala
½ tsp. turmeric
1 bunch mustard greens, torn into pieces
1 can diced tomatoes (14 ounces), well drained
¾ cup coconut milk
~ Cayenne pepper to taste


  1. Combine 1 cup of the chickpeas and 1 cup water in blender and purée until smooth; set aside.
  2. Heat oil in a large saucepan over medium-high heat until shimmering; add the ginger, jalapeño, garlic, onion, and large pinch salt, and cook, stirring frequently, until softened and just beginning to brown, about 6 minutes. Add the garam masala and turmeric, and stirring constantly, cook until the spices are fragrant and darkened, 30 seconds.
  3. Add the puréed chickpeas, whole chickpeas,  2 cups water; bring to a simmer, reduce the heat to medium low, and cook 10 minutes. Add the tomatoes and coconut milk; simmer another 10 minutes. Stir in the greens, adjust seasoning with salt and cayenne, and serve.

Recipe: Towers of Power

14 Mar

Yummy baked portobellos topped with mashed turnips and potatoes and spicy mustard greens.  Super satisfying and fancy enough for a dinner party, yet surprisingly quick and easy and light.

Ingredients for the mushrooms

  • 2 large portobello mushrooms, stems and gills removed
  • balsamic vinegar
  • olive oil
  • handful of fresh marjoram or other herb
  • 4 cloves of garlic, chopped

Mix the oil, vinegar, herbs and garlic in a large baking dish.  Toss the portobello mushrooms in the mixture, basting with the juices, cover and put in the refrigerator to marinate for about 2 hours.  Preheat the oven to 425.  Drain the mushrooms and cook on a lined baking sheet for about 20-30 minutes.

Ingredients for the potato/turnip mash

  • 4 turnips, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 sprig of thyme
  • 1 oz goat cheese
  • 1 T butter
  • 1 T cream

Put the turnips, potato and thyme in a pot and cover with water.  Bring to a boil then simmer for 20-30 minutes or until the vegetables are tender.  Drain, remove the thyme and return veggies to pot.  Add in the goat cheese, butter and cream and mash with potato masher until smooth.  Taste for S&P.

Ingredients for the spicy mustard greens

  • 2 bunches of mustard greens, cleaned and chopped
  • 1 onion, chopped
  • 1 t cumin seeds
  • 3 cloves garlic, chopped
  • 1/2 t red pepper flakes
  • 1/2 T balsamic vinegar

Saute the onion in some oil until soft.  Add the cumin, garlic and red pepper flakes and saute for another 2-3 minutes until fragrant.  Add the mustard greens in bunches, allowing the greens to wilt before adding the next handful.  Cover with a lid and let cook for 20-30 minutes.  Add vinegar at the end.  Taste for S&P.

To assemble

If you’ve timed everything just right – all the elements should be ready at just about the same time.  To assemble, place the mushroom on a plate, top with the mashed turnips and then the mustard greens.  Enjoy!

Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Kitchen Sink Bok Choy and Mustard Greens with Tofu

4 Feb

Thursday night again and have to use up some veggies!  We made a simple stirfry with a fantastic winter citrus sauce.  I promise more exciting recipes next week.


  • 3 bok choy, sliced longways
  • 1 bunch mustard greens, trimmed, but leaves left whole
  • 1 package baked tofu
  • 1 negi (or the rest of what you have), sliced
  • 1/2 small red onion, minced

For the sauce

  • 2 T soy sauce
  • 1 t sesame oil
  • juice of 1 lemon (from our tree!)
  • juice of 2 tangerines
  • 1 inch nub of ginger, minced
  • 3 cloves garlic, minced
  • 1 green garlic clove, minced
  • 1 t sriracha
  • 1 t cornstarch
  • 1/4 small red onion, minced

Stirfry onion in a little oil until soft.  Add greens and stifry until cooked then add tofu to heat through.  Meanwhile mix all sauce ingredients into a bowl until combined.  Add sauce to greens and tofu once cooked and stir to coat everything and cook until the sauce thickens.  Can be served over rice or noodles, but we ate it as is (less filling!).

Recipe: Mustard Green Gratin with Roasted Potatoes

27 Jan

I’ve never cooked mustard greens before and wanted to do something fun with them.  Most recipes I found featured ham hocks, which ain’t my thang chicken wang.  I found this recipe from trusty Alton Brown and tweeked it a bit.  I don’t know if it really showcased the delicate greens in the way I was hoping, but it sure was tasty!


  • 1 bunch curly mustard greens, cleaned and tough stems removed, then roughly chopped
  • 1/2 tablespoon butter
  • 2 eggs
  • 5 or so ounces of ricotta (left over from the baked pasta)
  • 1/4 cup of parmesan, grated
  • 1 clove garlic, minced
  • 6 ounces mushrooms (or the other half of the tub left over from the pasta), sliced

Preheat oven to 375 degrees.

Melt the butter and saute the mushrooms and garlic with a pinch of salt until the mushrooms give up their liquor.  Add the mustard greens and continue to saute until wilted and any water has evaporated.

Meanwhile, mix the ricotta, eggs, and parmesan together.  Season with a little salt & pepper.  Stir in the mushroom/greens mixture and pour the whole thing into a small gratin dish (note:  this does not make a huge amount).  If you’re feeling a little white trash, sprinkle crushed ritz on top of the casserole.  For something classier, try some more parmesan.  I did parmesan and breadcrumbs, but I would skip the breadcrumbs next time.

While you’re prepping the gratin, have your husband slice a bunch of new potatoes, coat with olive oil and salt & pepper and place on a rimmed baking sheet.

Place the gratin and potatoes in the oven and let cook for about 30 minutes, stirring the potatoes around once or twice to promote even browning.

Let the gratin cool for about 5 minutes before slicing and serving.  Yum!