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.
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
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.