Makes 1 cup
Prep time: 15 minutes
Cook time: 20 minutes
- 1 1/4 tsp. coarse sea salt
- 1 cup packed chopped mustard greens
- 3 tbs. extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp. coriander seeds
- 1/2 tsp. cumin seeds
- 6 tbs. chopped jalapeño chilies
- 1 tsp. smoked paprika
- 1 tsp. red-pepper flakes
- 1/4 tsp. cayenne pepper
- 1 tbs. minced cilantro
- 1 tbs. minced flat-leaf parsley
- 1 tbs. freshly squeezed lemon juice
- 1 tbs. red-wine vinegar
Pour about 4 cups of water into a medi-um saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about two minutes. Drain well.
Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it starts to turn golden, about five minutes. Transfer the oil and garlic into a small heatproof bowl and set aside to cool.
In the same skillet, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.
Transfer the powder to a blender. Add the jalapeños, paprika, red-pepper flakes, cayenne, cilantro, parsley, lemon juice, vinegar, cooked mustard greens, garlic oil, the remaining 1/4 teaspoon salt, and 2 teaspoons of water. Purée until smooth. Taste and season with more salt, if desired.
Use immediately or store in a tightly sealed jar in the refrigerator for up to one week.
Excerpted with permission from Afro-Vegan by Bryant Terry, copyright © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2014 by Paige Green.