Serenbe Style and Soul

with Marie Nygren



October 2013



Restaurant Eugene’s Fragrant Butter Laced Mustard Greens

Written by , 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.

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