Yield: approximately 4 servings

They don’t call them “bitter greens” for nothing! I love mustard greens, but only with the bitterness dialed back. Coconut milk, apples and chick peas do the trick in this recipe, especially when served with Cinnamon-Cardamom rice.

Coconut Curried Mustard Greens with Apples and Chick Peas:

1 tablespoon olive oil
1 medium yellow onion, slivered
2 Fugi apples, halved lengthwise and cut into 1/4″ wedges (use whatever kind of apple you like, but Fugis are particularly good with savory dishes)
8 ounces mustard greens, coarsely chopped (I purchase them already chopped and ready-to-eat)
kosher salt and freshly ground black pepper to taste
1/2 of a 14.5 ounce can of coconut milk
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 of a 14.5 ounce can chick peas, drained (add them all if you prefer)
1/2 teaspoon fresh lemon juice

Garnish: approximately 4 tablespoons lightly salted cashew halves and 4 teaspoons chopped fresh cilantro or 4 cilantro sprigs

In a large wok or Dutch oven over medium-high, heat the olive oil. Add the onion and saute, stirring frequently, until it starts to soften. Add apples, and continue sauteing just until they start to soften. Add the greens and cook for a few minutes or until they wilt and begin to tenderize. Add remaining ingredients, except chick peas and lemon juice, and cook for at least 10 minutes and probably more until greens are tender and have lost most of their bitter bite. (Unfortunately, this means they will lose their brilliant green color.) Stir in chick peas, heat through, and then stir in lemon juice. Serve garnished with cashews and cilantro over or alongside Cinnamon-Cardamom Rice.

Cinnamon-Cardamom Rice:

3 cups water
1 teaspoon kosher salt
1 stick cinnamon, broken in half
a few cardamom pods (about 1 tablespoon)
1 cup basmati rice

In a medium saucepan over medium-high heat, bring all ingredients except rice to a gentle boil. Add rice, stir once, cover loosely with a lid, reduce heat if necessary and simmer for approximately 20 minutes or until water is absorbed and rice is tender. Watch closely so that rice doesn’t scorch or stick to the bottom of the pan.