1 lb mustard greens and other field greens, coarsely chopped
½ cup water
1 tablespoon grated fresh ginger
1 fresh green chili pepper (ex. Serrano), minced
¼ cup cornmeal
½ teaspoon cumin seed, toasted 2 minutes in a hot dry skillet
~ fresh lemon or lime juice
- In a large saucepan, gently simmer the greens in water with the ginger and pepper.
- When the greens are tender, slowly add the cornmeal and mash the mixture with a wooden spoon. Cook until thickened, 7-10 minutes.
- Top with butter to taste, lemon or lime juice to taste, and cumin seed to taste.
recipe from Ayers Creek Farm