Restaurant Eugene’s Fragrant Butter Laced Mustard Greens
Written by Marie Nygren, Posted in Recipes
Serves 12
- 5# mustard greens
- 2# fresh spinach
- ½ cup yellow corn flour
- 4 each Serrano chilies, chopped
- 1 cup onion, chopped
- 5 cups water
- 2 each green bell pepper, chopped
- 4 tsp cornstarch, dissolved in 4 tbl water
- kosher salt
- 12 tbl ghee
- ½ cup minced ginger
- 6 tbl minced garlic
De-stem and wash all greens thoroughly and chop coarsely. Place corn flour, onions, and Serrano chilies into water and bring to a boil; add the greens and bell pepper and 1 tbl of kosher salt; bring back to a boil and simmer for 1 hour. Puree in small batches with a food processor until smooth. Add the cornstarch mixture and cook until thickened and smooth. Heat ghee in pan, add aromatics, and cook until they just begin to brown. Place greens in serving vessel and stir in fragrant ghee.