Sunday, February 12, 2012

Potatoes and Mustard Greens with Ginger and Garlic

The CSA box gave us a tiny bit of mustard greens this week. With an overabundance of potatoes, this seemed like a perfect side dish. It is a bit spicy, so you'll need a flavourful main dish to hold up to this side. Because I had more potatoes than mustard greens, I went a little heavy on the potatoes and a little light on the greens. The greens then became more of a garnish than anything else, but they tasted great. I scaled in half as well, but the original is below.

One year ago: Lemon Raspberry Pudding Cake

Potatoes and Mustard Greens with Ginger and Garlic (from 660 Curries)

450g russet or Yukon gold potatoes, peeled and cut into 1" cubes
2 tbsp canola oil
4 slices fresh ginger, finely chopped
4 large garlic cloves, finely chopped
450g mustard greens, finely chopped
2 tbsp tomato paste
2 tsp coarse salt
1 tsp cayenne
1 tsp Punjabi garam masala

1. Heat oil in large skillet over medium heat. Add potatoes, ginger, garlic, and stir-fry until potatoes are light brown around edge, 8 - 10 minutes.
2. Add a few handfuls of mustard greens, cover, and let greens wilt, 3 - 5 minutes. Add remaining greens and repeat.
3. Stir in tomato paste, salt, and cayenne. Pour in 1 cup water. Cook, covered, over medium-low heat, stirring occasionally until potatoes are tender and sauce has thickened slightly, 18 - 20 minutes.
4. Mix in garam masala and serve.

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