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Sides, Vegetarian

Mustard greens slowly cooked with rice, ginger and cilantro

I stood a little way back from the cooking greens section in my grocery store last Saturday and watched what people chose and what they ignored. Spinach was the No. 1 choice, even though it was especially sandy from the ... Read more

Total time: 2 hours | Serves 4
  • 2 bunches mustard greens, coarse stems removed
  • 3 tablespoons oil
  • 1 onion, diced
  • 1/4 cup rice
  • 2 tablespoons finely chopped ginger root
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup chopped cilantro stems and leaves
  • 1 teaspoon salt
  • Yogurt, preferably whole-milk, for serving

Step 1Stem the mustard greens, wash well and chop but don't dry them.

Step 2Heat the oil in a wide, heavy pot. Add the onion, rice, ginger, cumin and paprika and stir to coat with the oil. Cook for 2 minutes over medium heat, then add the cilantro and the greens. Sprinkle with salt, cover the pan and cook until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to the lowest setting, replace the cover and cook slowly for 30 to 45 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If it seems dry, add a few tablespoons to 1/4 cup of water.

Step 3Start tasting after 30 minutes, and cook until the greens are tender. Serve warm with yogurt spooned over the top.

Note: By the time the greens have cooked for 45 minutes, their sting is gone; they're silky and tender. If you prefer, you can use one bunch of mustard greens and one bunch of chard.
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