Recipe found on

Serves 4 – 6 as side


1 1/4 pounds mustard greens, stemmed or broccoli rabe, trimmed and chopped

1/2 pound cleaned spinach

2 Tbsp. 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



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 with naan or makki ki roti.