SPICY MUSTARD GREENS WITH CUMIN FOOD



Spicy Mustard Greens with Cumin image

Categories     Leafy Green     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Spice     Fall     Winter     Vegan     Mustard Greens     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
6 garlic cloves, chopped
1 tablespoon cumin seeds
1/2 teaspoon dried crushed red pepper
2 large bunches mustard greens (about 26 ounces total), coarsely chopped
1 tablespoon balsamic vinegar

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.

There are no comments yet!
Leave a comment

Similar recipes "spicy mustard greens with cumin food"

More recipes about "spicy mustard greens with cumin food"

SPICY PORK AND MUSTARD GREEN SOUP RECIPE | BON APPéTIT
spicy-pork-and-mustard-green-soup-recipe-bon-apptit image
Source bonappetit.com
2013-12-17  · Step 2. Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. …

4.3/5 (456)
Estimated Reading Time 3 mins
Servings 4

  • Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
  • Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.


INDIAN SPICED GREENS RECIPE | BBC GOOD FOOD
indian-spiced-greens-recipe-bbc-good-food image
Source bbcgoodfood.com
2008-03-28  · Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until …

Cuisine Indian
Total Time 20 mins
Category Buffet, Dinner, Side Dish, Supper
Calories 117 per serving

  • Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
  • Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.


MUSTARD GREEN MASALA WITH GINGER, GARLIC, ONIONS, AND ...
mustard-green-masala-with-ginger-garlic-onions-and image
Source tastecooking.com
This stuff is gold - it makes a great base rub on chicken and meats). If you don’t have a food processor, finely mince a tablespoon of ginger and garlic and mix …

Estimated Reading Time 2 mins


GREENS WITH SPICY LEMON-CUMIN OIL RECIPE - LOS ANGELES TIMES
Source latimes.com
2004-01-28  · 1. Warm the olive oil, lemon zest, cumin seeds and crushed red pepper flakes in a small saucepan over low heat until the lemon zest curls and sizzles, about 10 minutes. …

Servings 4
Total Time 1 hr 35 mins
Category VEGETARIAN, VEGETABLES

  • Warm the olive oil, lemon zest, cumin seeds and crushed red pepper flakes in a small saucepan over low heat until the lemon zest curls and sizzles, about 10 minutes. Remove from heat and let steep at least 1 hour.
  • Strain the oil. Use one-fourth cup in this recipe, saving the remaining oil for another use. It will keep, refrigerated in a tightly covered jar, for 2 to 3 days.
  • Blanch the greens, one variety at a time, in rapidly boiling generously salted water until they are tender and bright green, 2 to 7 minutes, depending on the variety. When all of the greens have been blanched, combine them into one mass. Allow to cool enough to handle, then pick up a large clump and squeeze it in your hand to wring out as much liquid as you can. Chop the greens finely.
  • Warm the olive oil and the garlic clove in a large skillet over medium-low heat until the garlic becomes fragrant, 3 to 5 minutes. Add the greens and cook, stirring, until no more liquid remains in the skillet, 3 to 5 minutes.


SPICY PICKLED MUSTARD GREENS (SUAN CAI) AND THE FOOD OF ...
Source blog.themalamarket.com
2018-12-03  · When I got my hands on Georgia Freedman’s Cooking South of the Clouds: Recipes and Stories From China’s Yunnan Province, I went straight for the spicy pickled …

Reviews 7
Estimated Reading Time 9 mins

  • Wash gai choy. Core it and cut into small bite-size pieces. Put all ingredients in a large bowl. If you do not have protective gloves, hold chili flakes for later. Wearing gloves, knead the greens and spices vigorously until reduced by about half. If you withheld the chili flakes, mix them in now.
  • Sterilize a pickling or canning jar with 3 cups to 4 cups capacity by rinsing it with boiling water. Pack the greens into it fairly tightly. Let it sit for up to an hour, packing it down with a spoon every so often, until it has released enough liquid to cover the greens. If there is not enough liquid to fully cover the greens, add additional boiled-and-cooled water to top off. Lightly sprinkle a bit more salt on top. Use a weight if needed to make sure all vegetables are submerged in liquid and loosely seal the jar. Leave about an inch or more headspace, as the greens will expand as they ferment.
  • Keep in a room-temperature dark place like a closet for about a week, checking periodically to make sure the greens are still submerged in liquid. Push them down or add more boiled water if necessary. Sample the greens after about seven days (or earlier in a hot climate). They should be notably sour and not at all smelly. If you want them to be more sour, leave a few more days. When done to your liking, transfer to the refrigerator, which will greatly slow the fermentation process. If you used a Chinese-style pickling jar with a water seal, transfer to a jar with an airtight lid. The suan cai will keep for weeks, if not months.


EASY SPICY KALE & MUSTARD GREENS RECIPE - FOOD.COM
Source food.com
2014-02-04  · 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 …

5/5 (4)
Total Time 35 mins
Category Collard Greens
Calories 49 per serving

  • Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
  • Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.


PORK CHOPS AND PEARS WITH SPICY MUSTARD GREENS - SKINNYTASTE
Source skinnytaste.com
2021-03-11  · Flip chops and reduce heat to medium and continue to cook until done (145°F), about 6 more minutes. Transfer to a plate and keep warm. Reduce pan heat to medium-low …

4.3/5 (6)
Total Time 25 mins
Category Dinner, Lunch
Calories 372 per serving

  • Cut the stems from the greens and discard. Fill a large bowl with water and fully plunge the leaves and agitate gently. Lift the greens from the water and place in a colander.
  • Empty the water from the bowl and repeat to ensure ensure that all sand is washed from the greens. Do not shake away the excess water.


SPICY PORK & MUSTARD GREEN SOUP - FOXES LOVE LEMONS
Source foxeslovelemons.com
2019-04-23  · Add garlic, pork, ginger, red pepper flakes, cumin, salt and pepper. Cook 6 to 8 minutes or until pork is browned and cooked through, breaking up pork with side of spoon and …

4.6/5 (7)
Category Asian
Servings 4

  • In large saucepot, heat oil over medium heat. Add garlic, pork, ginger, red pepper flakes, cumin, salt and pepper. Cook 6 to 8 minutes or until pork is browned and cooked through, breaking up pork with side of spoon and stirring occasionally.
  • Add mustard greens, onions, soy sauce and fish sauce. Simmer 5 minutes or until greens are tender; stirring occasionally.


SPICY MUSTARD GREENS WITH CUMIN RECIPE | BON APPéTIT
Source bonappetit.com
2005-11-01  · 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.

Servings 8


MUSTARD GREENS NUTRITION, HEALTH BENEFITS AND RECIPES - DR ...
Source draxe.com
2019-08-24  · The spicy taste of mustard greens combined with milder flavors creates a well-balanced and layered dish. Here are some cooking ideas that you can try in your kitchen: Sauté mustard greens instead of boiling them to retain their flavor. They can be sautéed with garlic and a bit of oil, and then you can add salt and pepper for extra flavor. You can also season …

Estimated Reading Time 8 mins


SARSON KA SAAG - SPICY STEWED MUSTARD GREENS - SPICE ...
Source spicechronicles.com
2020-01-19  · Add the greens, onion, ginger, cumin, red cayenne powder, and salt to the instant pot. Add the water. Set to 2 minutes of high pressure and allow a natural release. Remove the lid and puree coarsely with an immersion blender. Turn on the saute mode and add in the corn flour and let it cook for about 3 more minutes.

Estimated Reading Time 3 mins
Total Time 25 mins


WARM SPICED ALMONDS - GREENS RESTAURANT
Source greensrestaurant.com
Make these spicy almonds for a tasty snack or a little bite before a meal. There’s just the right amount of spice and heat here–toasted cumin, paprika, and cayenne–and very little oil. If you don’t have yellow mustard powder, add an extra pinch of cayenne. They are best served warm. Makes 1 cup 6 ounces whole almonds, about 1 cup

Estimated Reading Time 50 secs


SPICY PORK AND MUSTARD GREEN SOUP RECIPE | EPICURIOUS
Source epicurious.com
2013-12-04  · Step 1. Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and ...

3.7/5 (80)
Servings 4


SKILLET DINNERS: SPICY SAUSAGE, MUSTARD GREENS AND ...
Source tastefoodblog.com
2013-07-23  · Spicy Sausage, Mustard Greens and Cauliflower in a Skillet Serves 4. Extra-virgin olive oil, divided 12 ounces Italian sausages, sliced 1/2-inch thick 2 cups cauliflower florets, any color works Salt 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes, or to taste 2 generous bunches mustard greens and/or kale, tough stems removed 1 cup cherry tomatoes …

Estimated Reading Time 1 min


NEPALESE-STYLE MUSTARD GREENS – THE SPICE HOUSE
Source thespicehouse.com
Nepalese-style Mustard Greens. It can't get any easier to make greens with a kick. Serve these with rice and lentil dahl. Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes. Add a little hot water if the greens ...

5/5 (1)


HOW TO CHOOSE AND COOK MUSTARD GREENS | POPSUGAR FOOD
Source popsugar.com
2012-05-28  · Serve them up spicy with cumin, a simple but flavorful mustard green sauté. Make a mustard-green-and-sweet-onion frittata for a Southern-inspired and delightful brunch. Take a …

Home Country US
Estimated Reading Time 1 min
Author Lizzie Fuhr


IS MUSTARD GOOD FOR YOU? - HEALTHLINE
Source healthline.com
2020-01-10  · Mustard seeds can be steeped in warm milk, whisked into salad dressings, ground, sprinkled into warm meals, or soaked and used to make mustard paste. Mustard paste is arguably the most popular way ...

Estimated Reading Time 6 mins


LOUISIANA-STYLE SMOTHERED MUSTARD GREENS | BEYONDGUMBO
Source beyondgumbo.com
2018-11-04  · Carefully wash and sort the mustard greens, trim any bad leaves and remove center stem. Drain. Then chop into small pieces. Set aside. In a large heavy pot or cast iron pot on medium heat, add the vegetable oil, onion, celery, bell pepper. Saute 10 minutes until the vegetables are soft and onion is translucent.

Servings 4
Total Time 2 hrs
Estimated Reading Time 5 mins


CHICKPEAS WITH YOGURT AND FRESH MUSTARD GREENS | LISA'S ...
Source foodandspice.com
2012-08-01  · In a food processor or blender, pulse together the onions, chilies, garlic and ginger to form a thick paste. Heat the ghee or butter and oil in a large saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds to a minute or until the mustard seeds turn grey and begin to splutter and pop.

Cuisine Indian
Servings 5-6


WHAT IS CUMIN AND IS IT SPICY? - CALLING ALL FOOD LOVERS!
Source mashed.com
2020-02-17  · Cumin has an overall warm, hearty, and earthy flavor with a hint of sweetness and citrusy freshness. While it's often used in heavily spiced dishes, c umin itself isn't actually all that spicy hot. The Epicentre rates it a three on the heat scale, whereas it gives cayenne an eight or nine and habanero peppers a 10 on another list.

Estimated Reading Time 3 mins


MUSTARD GREENS WITH CUMIN + MUSTARD SEED - THE WASHINGTON POST
Source washingtonpost.com
2018-02-02  · Mustard-on-mustard, these greens combine the sharp bite of mustard greens with the pop of mustard seeds. Serve with steamed rice and fried or poached eggs for a lovely vegetarian meal.

4/5 (1)
Servings 4
Is Accessible For Free True
Calories 130 per serving


MUSTARD GREENS | NEW ENTRY SUSTAINABLE FARMING PROJECT
Source nesfp.org
Mustard greens are a bunching green from the Brassica family (the same family as kale, collard greens, cabbage, broccoli and many other favorite vegetables) and are very popular in Asian and Mediterranean cuisines. Mustard greens can be sautéed quickly with garlic and oil, added to soups, used as a spicy addition to salads, or braised. When the plants are left to go to seed, …


SPICY MUSTARD GREENS WITH CUMIN BEST RECIPES
Source recipesforweb.com
2005-11-02  · 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. …


SPICY MUSTARD GREENS WITH CUMIN RECIPES
Source tfrecipes.com
Spicy Mustard Greens With Cumin Recipes SPICY PORK AND MUSTARD GREEN SOUP. Provided by Alison Roman. ... Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com. Provided by Allura. Categories Collard Greens. Time 35m. Yield 4 serving(s) Number Of Ingredients 10. Ingredients ; 3 cups kale (1 bunch) 3 cups mustard greens (1 …


MUSTARD GREENS WITH BALSAMIC VINEGAR BEST RECIPES
Source recipesforweb.com
2005-11-02  · SPICY MUSTARD GREENS WITH CUMIN RECIPE | BON APPéTIT. 2005-11-01 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. From bonappetit.com Servings 8. See details. BALSAMIC-GLAZED CHICKPEAS AND MUSTARD …


SARSON KA SAAG RECIPE - SINFULLY SPICY
Source sinfullyspicy.com
2021-11-22  · Selection of Greens for Saag :- Since saag has a prominent flavor of mustard greens, the quality of mustard is very important.My most important tip would be to taste the mustard greens when buying.Tear a small portion of the mustard greens bunch and taste it. Mustard greens are naturally pleasantly bitter sweet , however sometimes the bunch is just …


MUSTARD GREENS WITH CHILI FLAKES AND CUMIN - HEALTHY ...
Source healthylivingmarket.com
Mustard Greens with Chili Flakes and Cumin. Print . Print . Wake up your tastebuds with this strong and spicy side dish! Heat the oil in a large pot over medium heat. Add the onion and sauté about 5 minutes until so ftened. Add the garlic, chili flakes, and cumin seeds. Sauté for 2-3 minutes more. Raise the heat to medium high and add the mustard greens. Stir until wilted. …