* Exported from MasterCook *
Indian-Style Mustard Greens with Spinach
Recipe By :
Serving Size :
5 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head mustard greens -- stemmed, washed, &
chopped (10-12 ounces)
8 ounces spinach -- any variety, washed, long stems
removed, & chopped (or rinse whole baby spinach)
1 Tablespoon olive oil -- or other healthy oil
1 teaspoon whole cumin seeds -- to 2 teaspoons
3 garlic clove -- to 4
cloves
1 teaspoon minced ginger -- to 2 teaspoons., fresh or jarred
3 scallions -- to 4, white
& green parts, sliced
lemon juice -- or lime, to taste
salt & freshly ground pepper -- to taste
Clean, trim, and tear greens before starting, since this
dish comes
together very quickly.
Heat the oil in a large, steep sided skillet or stir-fry
pan. Add the
cumin seeds, garlic, ginger, and white parts of the
scallions and saute
over medium heat, stirring for 2 to 3 minutes or until
the garlic and the
white parts of the scallion are golden.
Add the mustard greens in batches until they're all in,
stirring
continuously. Add the green parts of the scallions and
1/4 to 1/3 cup
water, depending on the amount of greens.
Cover and cook over medium heat until the mustard greens
have just lost
their raw quality, about 3 minutes. Stir the spinach into
the pan in
batches and cook, stirring, just until it's wilted and
both greens are
barely tender. (The less you cook this dish, the tastier
it is, so be sure
to remove the greens from the heat once they're wilted.)
Add lemon or lime
juice, season with salt and pepper, and serve at once.
Makes 4 to 6 servings
AuthorNote: This is a simple rendition of a popular
Indian dish called
'saag', in which mild spinach acts as a counterpoint to
the sharper flavor
of the mustard greens. If you like your greens sharp,
you'll love this
dish
Chef's Note: Whole cumin seeds are surprisingly easy to
find; many
well-stocked supermarkets carry them in the spice
section. If you can't
find them or prefer not to use them, sprinkle in 1 to 2
teaspoons ground
cumin once all the mustard greens are in the pan.
Try this recipe with other bitter or sharp greens
contrasted with milder
ones, such as escarole and chard, or broccoli rabe and
chard.
VARIATIONS: For a spicier dish, add 1 or 2 small seeded
and minced fresh
hot chiles at the same time as the garlic, ginger, and
scallions.
Cuisine:
"Indian"
Source:
"Unknown"
S(Formatted by Chupa Babi):
"April
2013"
- - - - - -
- - - - - - - - - - - - -
Per Serving (excluding unknown items): 44 Calories; 3g
Fat (54.7% calories
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol;
41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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