The Super Green Salad Recipe

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4

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0:20 - 0:10

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tariq from khi
Ingredients
  1. 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
  2. 1/2 pound cleaned spinach
  3. 2 tablespoons cornmeal
  4. 6 garlic cloves, chopped
  5. 4 jalapenos, seeded and finely chopped
  6. One 2-inch piece of fresh ginger, peeled and chopped
  7. 2 red onions, finely chopped
  8. 1/4 cup vegetable oil
  9. Salt
Method
  • Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
  • Add the garlic, jalapenos and ginger to the food processor and finely chop. Add the onions and finely chop.
  • In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
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