Monday, February 2, 2009

Mustard Turnip greens

Two heads mustard green cut in thin strips
Two heads turnip greens, stalks removed, cut in thin strips.
Soak in water and drain to remove mud.
The mustard and turnips were from mom's garden which was planted by My Farms. The rest of the vegetables are from the Belmont Farmer's market, mostly Calderon Farms.

In the five inch oval pot layer
One red bell pepper cut in thin strips.
One dry jalapeno pepper crumbled. More to taste.
One half inch of ginger chopped fine.
1/4 teaspoon asefetida powder
One potato cut in half inch chunks
Two turnips cut in one inch chunks.
two clove garlic chopped
1/4 teaspoon dry rosemary
1/2 a teaspoon crushed fenugreek seeds.
Mustard and turnip greens cut and drained.
Salt to taste.
Three tablespoons vegetable oil drizzled on top.

Cook in the winter position for 90 minutes. Mix and serve.

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