Punjabi-Style Mustard Greens

One evening, I found myself starting at an extra bunch of mustard greens I had in the fridge. I had bought a few bunches to help ring in the new year and now found myself maxed out on sauteed greens. What else could I do with the greens that would show them off, but also bring something different into my day? How about Indian-style greens!

Punjabi-Style Mustard Greens
Atlanta Journal-Constitution

2 T clarified butter or vegetable oil
1/2 small yellow onion, chopped
1 tsp garam masala
1/8 tsp crushed or ground fennel seed
1 T ginger, chopped
4 cloves garlic, minced
1/2 sp turmeric
1 1/2 lbs fresh mustard greens, chopped
2 tomatoes, chopped
2 juice of 1 lime or lemon
salt to taste

In a large pan over medium heat, add the ghee or oil. Add onion, garam masala and fennel and cook until onions are translucent, about 4 minutes.

Add ginger, garlic and turmeric and cook for 2 minutes more. Add mustard greens. Cook 10 minutes, stirring occasionally, until all the moisture evaporates.

Add tomatoes and lemon juice and cook until tomatoes soften, 3-5 minutes.

Season with salt and serve.

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