2 big bunches mustard greens and/or chard, coarse stems removed
3 T oil
1 onion, diced
1/4 cup white rice
2 T finely chopped ginger
1 t ground cumin
1 t paprika
1 cup chopped cilantro stems and leaves
yogurt or lemon wedges
1. Wash the the mustard greens well, then chop, but don’t dry them.
2. Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for two minutes, then add the cilantro and the mustard greens and/or chard. Sprinkle 1 teaspoon salt, cover the pan, and cook until the volume has reduced, 10-15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 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 the pan seems dry, add a few tablespoons of water.
3. Cook until the green are really tender, 10-15 minutes more. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.
from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison