coconut curry base

amaranth and/or mustard leaves or spinach leaves
1 can of coconut milk
1 large onion, diced

3 garlic cloves

1 tablespoon minced garlic

1 1/2 tablespoons curry powder
15-20 cherry tomatoes, halved
1 tablespoon vegetable oil
1 teaspoon salt

fish sauce 

Bring water and salt to the boil in a large pot. Add washed leaves and boil for 10 minutes or until tender.

In a separate pan, heat the oil and cook the chopped onion until softened. Add the garlic and ginger and heat until fragrant. Add the curry powder and cook until fragrant.

Add the well drained leaves and tomatoes and stir to combine.

Add the coconut milk and continue cooking for about 10 minutes.

Add fish sauce and salt to taste.

rainbow lentils

This had both the taste and color of the rainbow: beautiful oranges, greens and yellows and tasted like the Caribbean, India, Africa, and Asia all rolled into one. We get a ton of mustard greens from our CSA every week, so this is a great way to use a bunch up.

1 bunch mustard greens
1 cup red lentils
1 large sweet potato
4 cups water, vegetable or chicken stock
1 onion
2 cloves garlic
1 tablespoon minced fresh ginger or 1/2 tsp dried ginger
1 tablespoon olive oil
1 tablespoon Jamaican curry powder
1 teaspoon turmeric
salt and white pepper to taste
1 squeeze fresh lime juice

Wash greens and remove stems. Chop onion and mince garlic and ginger. Chop sweet potato into 1 inch pieces.

Heat olive oil over medium low heat. Saute onions, garlic, and ginger until onion is softened and translucent. Add dry spices, mix, then add water or stock, stirring to get any bits off the bottom of the pan. Add lentils and sweet potatoes, bring to a boil, then simmer over low heat for 20 minutes. Stir in greens, and cook for an additional 10 minutes.

Season to taste with salt, pepper, and lime juice.

Adapted from Early Morning Farm

mustard green beans

Spring CSAs mean lots and lots of mustard greens. Lots and lots. And now I've come up with a recipe I'd be happy to eat every week they show up. This recipe is based on the idea of red beans and rice crossed with green gumbo, and hits all the right notes: a little sweet, a little spicy, and lots of umami.

1 half package smoky bacon (I like North Country)
1 can of white cannellini beans
2-3 types of greens (mustard, radish, etc.)
5 green garlic stems (if unavailable use an onion)
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 teaspoon Crystal cayenne pepper sauce
salt and pepper to taste

Rinse and chop the greens. Chop the green garlic or onion into half inch pieces. Cut raw bacon into half inch pieces. Fry bacon and garlic/onion in a deep cast iron pot. When bacon and garlic/onion have begun to brown add greens and stir until they wilt. Then add the can of beans with their liquid and stir. Add remaining ingredients, stir and simmer for 5-10 minutes.