The CSA that I belong to on Shelter Island has its first distribution over Memorial Day weekend. I’m responsible for contributing the recipes to the weekly newsletter, so you’ll see me posting a lot of vegetable recipes for the next couple of months. I love the CSA because I’m forced to cook things that I might not buy on my own. If I pick new ingredients up at the CSA, I’m inspired to use them creatively.

I’ve never been a huge fan of bitter greens, like mustard greens, but this recipe transforms them into something really interesting and delicious. It’s really great spread on naan. Pita bread or crackers can be used if you can’t get your hands on naan.

Indian-Style Mustard Greens
Recipe from FoodandWine.com

1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
6 garlic cloves, chopped
4 jalapeños, seeded and finely chopped
One 2-inch piece of fresh ginger, peeled and chopped
2 red onions, finely chopped
1/4 cup vegetable oil
Salt

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.

Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.

In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.

Serve with naan or other Indian bread. Crackers will do in a pinch.

Yield: 4 – 6 servings

One year ago: Vietnamese Style Chicken Salad
Two years ago: Orange Scones with Chocolate Chips
Three years ago: Sugar Cookie Bars
Four years ago: Whole Grain Buttermilk Pancakes