- 2 big bunches mustard greens
- 2 Tbsp olive oil
- 1 medium onion, thinly sliced
- 1/2 cup basmati rice
- 1 small clove garlic, finely chopped or grated
- 1 1/2 Tbsp grated fresh ginger
- 1 1/2 tsp cumin seeds, toasted and ground (see note)
- 1 tsp red pepper flakes
- 1 large bunch cilantro, coarsely chopped, including 1/2 of the stems
- Salt and freshly ground black pepper
- 4 large eggs
- 4 pieces lightly toasted or grilled bread, rubbed with a garlic clove
1. Remove the stems from the mustard greens and wash leaves well. Cut into 1-inch ribbons and place in cold water. Warm olive oil in a deep, wide sauté pan with a lid over medium-high heat. Add onion and cook, stirring occasionally, until partially softened, about 4 minutes. Add rice, garlic, ginger, cumin and red pepper flakes. Lower heat slightly, and stir well to coat the rice and combine all ingredients.
2. Remove mustard greens from water, and add them to the pan along with the cilantro. Add a generous amount of salt and cover. Remove lid after several minutes, and stir to combine well. Continue to cook, covered, over lowest possible heat until the rice is cooked and the greens are extremely tender, about 30 to 40 minutes. Add a few tablespoons of water as necessary to prevent the ingredients from sticking to the pan.
3. Poach the eggs during the last several minutes of cooking time. To serve, place a piece of bread on the bottom of a shallow bowl. Season the greens to taste with salt and freshly ground pepper, and spoon over the toast. Top with a poached egg and serve as is, or with a vinegary hot sauce like Tabasco.
Note: To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.
Recipe adapted by Ellen Jackson from Deborah Madison’s Local Flavors