Last summer I had a glorious idea of jarring mustard as Christmas gifts for all my friends. The first step was to purchase a mustard plant to produce the seeds. How exciting this was going to be!
The mustard plant grew beautiful long leaves. Months passed and I began reviewing my mustard recipe. . .it called for 5 cups of mustard seed. . . Hmmm. . .
my plant did not have one seed on it.
How in the world was I going to get that much seed?
I guess I had not thought of how much involvement this would take as I referred back to my recipe. And again, no seed on mustard plant. ugh!
So Christmas has come and gone. I made my first jarring food –
Quince Marmalade. It was easier than I imagined and I believe it came out quite amazing! I am proud to say it was a unique creation and I will try and do it again this year!
Now back to this mustard plant. . . I added a leaf to my salad. Have to say I didn’t quite enjoy it! Mustard leaf has quite a strong, bitter taste to it. I want to utilize this plant, but how?
Googled “what to do with mustard greens” !!
1/2-cup black-eyed peas cooked to tender
(I had picked up fresh beans at my local farmer’s market)
2 big leaves of mustard greens finely chopped
1 tomato finely chopped
2 garlic cloves crushed
After the beans became tender, I added the mustard greens, garlic and tomato, then the following seasoning:
sprinkle of pepper
½ teaspoon each – cumin and grated nutmeg
½ teaspoon each – turmeric and salt
½ inch piece of ginger
I tend to be pretty flexible with my seasoning, so I add a few more sprinkles of turmeric and salt, plus a sprinkle of cumin as its simmering and the mustard greens are getting softer. Tonight I made it again for the 2nd time and added some chili pepper.
Yummy! I love it when my veges don’t go to waste 🙂
Adapted from recipe at http://www.nandyala.org/mahanandi/archives/2008/04/24/lobia-and-sarson-with-matta-rice/