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Ingredients
5 ½ cups (1 litre 375ml) firmly packed slivered greens (mustard greens, collards, kale, fresh spinach).
1 tbsp mustard oil
2 tsp black mustard seeds, ground to a powder, mixed with 2 tsp water and allowed to stand for 30 minutes
1 green chilli seeded and chopped
¼ tsp salt
2 tbsp dried flaked or shredded sweetened coconut or freshly grated or shredded coconut mixed with ¼ tsp sugar plain boiled rice
Method
Bring 3-4 tbsp water to a boil in a large, deep sided pan. Add the slivered greens. Cover and turn heat to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes. If using spinach, you need only a minute or two.
To puree the greens: Do this in batches: place about 2 tbsp water and about 2 cups of cooked greens in a blender. Don’t use any more water then necessary to achieve a smooth puree.
Place the pureed greens in a sieve about 5 inches (2.5cm) in diameter. Rest the sieve over a tall tumbler to catch the drippings. With the back of a large spoon, press down on the greens to squeeze out moisture. About a cup of liquid will be released into the tumbler. When no more moisture comes out, set the greens aside.
Heat oil in a skillet over medium low heat. Add mustard paste and green chilli and stir a few times, keeping the skillet partially covered if the mustard paste starts to splatter. Add the greens and salt and stir a few times. Add coconut and mix well. Remove from heat. Serve about 2 tbsp per person on top of boiled rice.
