Mustard Greens with Ginger and Curry

by Trisha Shirey

  • 1 large bunch of fresh mustard greens, washed and trimmed
  • 1 Tablespoon olive oil
  • 2 shallots, minced
  • 1 tablespoon grated ginger root
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne (or to taste)
  • 6 ounce can of tomato sauce
  • 1 teaspoon curry powder
  • 2 tablespoons light cream (or substitute coconut milk)

Bring a large pot of salted water to a boil. Add the greens and stir well. Cover and simmer for 5-7 minutes. Drain the greens and place in a cold water bath to preserve their color. When chilled, drain and set aside. (This step will tone down the sharp taste of the mustard.)

Heat the oil in a large pan and cook the shallots until translucent. Add the ginger and spices, stirring well. Add the greens and tomato sauce, rinsing the tomato sauce can with about 2 ounces of water and add that in. Add the curry powder. Cover and simmer for about eight minutes. Stir in the cream and cook on low for another two or three minutes. Season to taste with salt and pepper and serve over brown rice.

This may be made with a combination of mustard and turnip greens or with collard greens. Spinach may also be used, but omit the boiling water blanching.

Add cubed tofu or steamed potatoes and carrots to make a meal of this dish.

Fresh ginger does not last long in the refrigerator without shriveling up. I place large pieces of ginger root in a jar with a tightly closed lid in the freezer. It will keep for up to six months in the freezer. Take out the ginger and grate it while frozen and add to the recipe. It actually grates more easily when frozen. I don’t bother peeling it.

4 to 6 servings

Article Type: Recipe