Serves 4 to 6
By the time the greens have cooked for 45 minutes, their sting is gone and they’re tender and silky. If you prefer slightly milder greens, use one bunch eachof mustard greens and chard, or all chard.
2 big bunches mustard greens, coarse stems removed
3 tablespoons vegetable oil
1 onion, diced
1/4 cup white rice
2 tablespoons finely chopped ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt, Goat’s Milk Yogurt with Cilantro and Mint, or lemon wedges
- Wash the mustard greens well, then chop, but don’t dry them.
- Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the mustard (and/or chard greens.
- Sprinkle with 1 teaspoon salt, cover the pan, and cool until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
- Cook until the greens are really tender, 10 to 15 minutes more.
Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.