Sunday, October 7, 2012

Pureed Mustard Greens with Clarified Butter

This dish does take a bit of time to cook, but the results are well worth it. The creamy bitter greens with a bit of heat are excellent. It's not the most appetizing looking dish, but looks aren't everything.

One year ago: Pinon-Breaded Chicken with Ancho Chile-Cranberry Sauce
Two years ago: Refried Bean Enchiladas
Three years ago: Cheese Enchiladas

Pureed Mustard Greens with Clarified Butter (from 660 Curries)

2 tbsp mustard oil or canola oil
1 tsp cumin seeds
4 large garlic cloves, coarsely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 lb fresh mustard greens, coarsely chopped
1 tsp coarse salt
2 tbsp ghee or butter
2 tbsp cornmeal
juice of 1 lime

1. Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and are fragrant, 5 - 10 seconds.
2. Add garlic and chiles. Stir fry until chiles gently blister, 1 - 2 minutes.
3. Add mustard greens a handful at a time and cook until they wilt. Continue, stirring occasionally until liquid evaporates, 8 - 12 minutes.
4. Stir in salt and add 2 cups water, scraping the pan.
5. Bring to a boil, lower heat to medium, cover, and simmer until greens are tender and olive, 15 minutes.
6. Remove pan from heat and blend greens in a blender jar.
7. Return puree to pan and add ghee and cornmeal.
8. Cook, stirring occasionally until mixture has thickened, 15 minutes.
9. Fold in lime juice and serve.

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