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Mustard Greens With Cumin + Mustard Seed

Mustard Greens With Cumin + Mustard Seed.

Deb Lindsey/The Washington Post.

Mustard on mustard, these greens combine the sharp bite of mustard greens with the pop of mustard seeds. Serve with steamed rice and fried or poached eggs for a lovely vegetarian meal.

Black mustard seed is commonly available at Indian markets.

4 servings

Kosher salt

1 pound mustard greens (rinsed, tough stems discarded), coarsely chopped

3 tablespoons neutrally flavored oil, such as canola or vegetable

2 cloves garlic, minced

1/2 teaspoon cumin seed

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1 teaspoon black mustard seed (see headnote)

Bring a large pot of water to a boil and salt it generously. Add the greens and cook for 1 minute, just until bright green and tender. Drain the greens in a colander and let cool to room temperature (or rinse with cool water to speed things along). Squeeze the greens with your hands to remove excess water.

Heat the oil in a large nonstick skillet set over high heat. Add the garlic, cumin seed and mustard seed; cook for about 30 seconds, stirring, until they’re sizzling and fragrant.

Add the blanched and chopped greens, stirring to incorporate. Sprinkle the greens with a pinch of salt. Cook for about 2 minutes, stirring, until the greens are hot and infused with the fragrant oil. Taste and season the greens with more salt, as needed, and then serve right away.