Although they are rarely used in many parts of the United States, mustard greens have a spunky, pungent flavor unlike any other greens that I know. When cooked on their own, mustard greens can be a predictable dish, so here corn and okra are added to the spicy greens to intensify their flavor, making the dish a great accompaniment to simple grilled fish or steak.
I use a lot of whole spices when cooking my greens, making them reminiscent of those found in my hometown of Ethiopia. This version uses whole mustard seeds, coriander seeds, and chili powder to give the greens an assertive taste.
Total time: 25 minutes
8 okra pods, cut into 1-inch pieces
6 cups mustard greens, roughly chopped
4 ears corn, shucked
3 Tbsp canola oil
1 medium Spanish onion, finely diced
3 garlic cloves, minced
2 bird's-eye chiles, seeds and ribs removed
1 3-inch piece ginger, peeled and grated
1 tsp chili powder
4 tomatoes, peeled and chopped
1 tsp mustard seeds
1 tsp coriander seeds
2 cups chicken stock
1 tsp salt
1. Bring a large pot of salted water to boil. Prepare an ice bath by filling a large bowl with ice and water. Add the okra to the boiling water and blanch for 30 seconds, then remove with a skimmer or slotted spoon and set aside. Return the water to a boil, add the mustard greens, and blanch for 30 seconds. Transfer to the ice bath to stop the cooking and set the color. Let cool for a few minutes, then drain and set aside. Add the corn to the boiling water, reduce the heat, and simmer for 10 minutes. Remove, and when cool enough to handle, cut the kernels from the cobs. Set aside.
2. Heat the oil in a large sauté pan over medium heat. Add the onion, garlic, chilies, and ginger and sauté until the onion is translucent about 5 minutes. Add the chili powder, tomatoes, mustard seeds, coriander seeds, chicken stock, and the corn and okra. Cover, bring to a simmer, and simmer for 10 minutes.
3. Fold in the mustard greens and cook until heated through, about 2 minutes. Season with the salt.