MUSTARD SEED COLLARD GREENS

Can’t find collard greens? Use other dark leafy greens such as kale or Swiss chard. Collards are often braised for a long time but taste great when cooked until just wilted. The firm texture of these greens really stands up to the pops of flavour from whole spices. Black mustard seeds are smaller and more peppery than yellow mustard seed. Use either one interchangeably. To make ahead, combine all ingredients except for lime juice and refrigerate for up to 2 days. Reheat in a large skillet over mediumhigh heat with 1 tbsp (15 mL) water until sizzling. Add lime juice just before serving.

1 tbsp (15 mL) vegetable oil

2 tsp (10 mL) mustard seeds

1 tsp (5 mL) cumin seeds

1 tbsp (15 mL) chopped ginger

2 tsp (10 mL) chopped garlic

1 tsp (5 mL) seeded and chopped green chili 4 cups (1 L) packed sliced collard greens, stems removed

2 tbsp (30 mL) water

1 tbsp (15 mL) lime juice

Salt and freshly ground pepper

1 Heat oil in a large skillet over medium-high heat. Add mustard seeds and cumin seeds and cook until toasted and popping, about 1 minute.

2 Add ginger, garlic and chili, cook and stir until fragrant, about 1 minute.

3 Stir in greens and water and cook until wilted and tender, about 4 minutes. Stir in lime juice. Season to taste with salt and pepper.

Makes 2 cups (500 mL); serves 4