>One of my clients brought a kale smoothie (with Mango, blueberries and other goodies) for me to try and it was awesomely green and delicious. To quote Jenny T: “Who Knew?”

Anyway, the color reminded me of this recipe that Karin and I really enjoy. If you dare, here’s the recipe for Punjabi Mustard Greens based loosely on the recipe from the amazing cookbook “Madhur Jaffrey’s World of the East Vegetarian Cooking.” We affectionately call it ‘The iridescent green stuff.”

Note: Karin suggests bringing this as your dish to pass this easter! LOL!

1lb Spinach
1lb Mustard Greens
1″ piece of fresh ginger, about the diameter of a US quarter.
5-6 Tablespoons butter
Corn Meal: 1/2 cup
1 teaspoon salt (then salt to taste)

Directions:

1. Coarsely chop and steam the mustard greens and spinach until wilted.
2. Peel and slice the ginger across the grain. 
3. Put the ginger and steamed greens into the blender with all the other ingredients (except butter and corn flour) and blend until pureed (adding steaming water as needed to allow blending).
4. Melt the butter over low heat in a large saucepan and add ½ cup of cornmeal for texture.
5. Stir over low heat a couple minutes to make it puff up a little.
6. Add the puree to the cornmeal and butter.
7. Stir constantly to thicken, salt to taste and serve with warm whole grain tortillas. Eat until silly.

Miscellaneous notes: 
The larger amount of ginger that I use (as noted here)adds some significant heat, so I don’t add the hot chili recommended in the original.  If you don’t want it as hot, don’t add as much ginger.   You can add a hot green chili (veins/seeds removed) if you like it really hot. The original also calls for less spinach and cornmeal and more butter, so this recipe is to my taste and texture preference.   
 

Enjoy, Ryan & Karin
(Blogging today from Owasso, OK!)