Moroccan Mustard Greens
by Trisha Shirey
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 small onion, diced
- 2 teaspoons ground cumin
- 1 large bunch of mustard greens, washed, stemmed and torn or cut into one to two inch pieces (I like the Tendergreen variety)
- Salt to taste
- 1 14.5 ounce can of diced tomatoes with juice
- 2 teaspoons mild smoked paprika
Heat the oil in a deep skillet. Add the garlic and onion and cook until translucent. Add the cumin and stir for a minute. Add the mustard by handfuls, stirring until the greens wilt, and then add more. Salt the greens lightly. Add the tomatoes with their juices and the paprika. Mix well and simmer for ten minutes. Add salt and pepper to taste.
This may also be made with spinach, collards or kale.
Article Type: Recipe