Monday, March 21, 2011

Spicy Creamed Greens with Roots

While I have to admit that mustard greens were probably the hardest for my family to adjust to, I have actually enjoyed cooking with them and experiencing the results. Last week, we made Saag Paneer (cousin to the ubiquitous Indian dish, Palak Paneer, but apparently Saag is traditionally made with a combination of mustard greens and spinach, whereas the palak is just spinach). It was super tasty and because of the strong curry spices, the bitterness of the mustard greens is quite muted. The same goes for this dish, which incorporates mustard into the sauce.
Spicy Creamed Greens with Roots
1 bunch mustard greens, trimmed and finely chopped
1 lb rutabagas or turnips, peeled and cubed
2 medium-sized potatoes, cubed (peeling is optional)
1/2 cup chopped onion
1-2 cups broth or water
1 cup sour cream
2 Tbs prepared mustard (Dijon, Honey or other style, or substitute 1 tsp dry mustard)
1 Tbs cider vinegar
1 Tbs sugar or honey (optional--depending if you want a slightly sweet, honey-mustard type sauce or not)
Salt and pepper to taste
Heat 2-3 Tbs oil in a large saucepan or skillet. Add, onions, potatoes and rutabagas/turnips and saute (stirring occasionally) over high heat for 8-10 minutes, until vegetables start to brown and get tender. Add 1 cup broth or water to the pan and quickly stir/scrape to deglaze the browned bits; cover and cook over medium heat 5 minutes more, or until vegetables are fully cooked. Add chopped greens, stir and cover. Cook 3-5 minutes, until greens are wilted and vibrant. Meanwhile, whisk together sour cream, mustard, vinegar and honey (if using) in a small bowl. Reduce heat to low, add sour cream mixture, along with additional broth as needed to make a not-too-thick sauce for the vegetables. Season with salt and pepper to taste.
**Make this a well-rounded meal by adding chopped hard-boiled eggs, chopped ham or sausage if desired.