Mustard Greens Nepalese-style recipe review and reposting

[Guest guest]

I'm a huge fan of all greens. Last night I made

Chupababi's recipe.

I had a guest over and we ate the whole 4 servings. I

will be making this again soon.

I added 1/2 a chopped apple only because I almost

always add some apple to my greens, cuts down on any

bitter taste.

Thank you for sharing.

Lawanna

 

 

 

Mustard Greens Nepalese-style

3 tablespoons peanut or mustard oil (olive oil has too

low a smoking

point for this recipe)

1 pound mustard greens, cleaned and coarsely chopped

1 teaspoon crushed red pepper, or to taste

1 tablespoon ground cumin

1 teaspoon ground turmeric

 

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 start to burn.

Make sure all

water has evaporated before serving.

 

Serves 4

 

 

 

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[Guest guest]

Thanks for the review. I just bought some mustard greens and was thinking I

would try one of those many Mustard Green recips that chuppa sent.

I love mustard greens,

Judy

-

lawanna

Saturday, October 28, 2006 8:34 AM

Mustard Greens Nepalese-style recipe review and

reposting

 

 

I'm a huge fan of all greens. Last night I made

Chupababi's recipe.

I had a guest over and we ate the whole 4 servings. I

will be making this again soon.

I added 1/2 a chopped apple only because I almost

always add some apple to my greens, cuts down on any

bitter taste.

Thank you for sharing.

Lawanna

 

Mustard Greens Nepalese-style

3 tablespoons peanut or mustard oil (olive oil has too

low a smoking

point for this recipe)

1 pound mustard greens, cleaned and coarsely chopped

1 teaspoon crushed red pepper, or to taste

1 tablespoon ground cumin

1 teaspoon ground turmeric

 

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 start to burn.

Make sure all

water has evaporated before serving.

 

Serves 4

 

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