Received 17:33:01 on 08/18/91, Posting # 57 ***** Subject: VEGAN: Greens in Mustard Oil From: Jerome Grimmer From: kupstas@hatteras.cs.unc.edu (Eileen Kupstas) Newsgroups: rec.food.veg This is a great way to get your leafy greens in - I find I'll eat anything if there's enough garlic and mustard oil on it! Greens in Mustard Oil 1 lb. leafy greens - kale, collards, or spinach - washed and torn A total of about 4 tbls. oil - mix mustard oil and vegetable oil (not olive oil) to taste - I use 3 tbls. mustard oil and 1 tbls. vegetable oil 3 to 4 cloves minced garlic Water - less than 1/4 cup (see directions ) 2 to 3 tbls. cider vinegar Salt to taste Put oil(s) in wok or large pot and heat. Add minced garlic and saute about 20 seconds (just to release taste; do not brown). Add greens a handful at a time, mixing well between each handful. You want each piece of leaf coated with oil. Once all leavs are in, add a small amount of water to the pot and cover; steam until tender. (Tougher leaves like collards will need more water and longer steaming; spinach needs very little water and almost no steaming. You want almost no water left in the pot once the greens are tender.). Remove from heat. Add cider vinegar and stir well. Add salt to taste. This is loosely based on a recipe from Madhur Jaffrey's _Vegetarian World of the East_. Eileen *****