Spicy Mustard Greens With Cumin Recipes

Steps:

• Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.

Steps:

• Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.

Steps:

• Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
• Cut the greens into strips that are about 1 inch by 3-4 inches.
• Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
• Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
• Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
• When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
• In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
• Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
• Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
• Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
• Serve with a dash of lime juice (brings out the flavor of the greens).

Steps:

• Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
• Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
• Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.