Spiced Mustard Greens Recipe

Spiced Mustard Greens Recipe

450g fresh mustard or spring greens, finely chopped

125g fresh spinach leaves, finely chopped

4 tablespoons sunflower or vegetable oil

1 large onion, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

1 green chili, seeded and chopped

250g fresh tomatoes, skinned and chopped

1 teaspoon chili powder

1 teaspoon salt

25g chilled butter, cut into small cubes

Method:

In a heavy-based saucepan, bring 300ml water to the boil and add the greens and spinach.  Cover and cook over a low heat for 25-30 minutes.  Cool slightly and puree the leaves along with the cooking liquid.  Heat 3 tablespoons oil in a large saucepan or wok over a medium heat and fry the onion, ginger, garlic and fresh chili for 7-8 minutes or until the onion is browned.  Add the tomatoes and half the chili powder and continue to cook for a further 3-4 minutes.  Add the pureed greens and salt.  Cook for 10-12 minutes, or until all the moisture evaporates and the greens have a solid appearance.  Remove from the heat and transfer to a serving dish.  In a small pan or a ladle, heat the remaining oil over a medium heat and add the remaining chili powder.  Switch off the heat source and let the oil sizzle for 15-20 seconds, then pour the chili oil over the greens.  Top the greens with the cubes of butter and serve.