Mustard Greens

This week’s produce order contained my first ever batch of mustard greens.

It’s VERY spicy, much like arugula. I don’t know about any of you but this stuff really has a bite to it. You could just sautee it down with some oil and garlic but I thought maybe this soup recipe with sweet potatos, yellow split peas and mustard greens would be way more fun. Plus, I’m looking for any excuse to use my new handmixer. If any of you mothers need paleo baby food, give me a call. 😉

What goes in the pot:

2 tablespoon Olive Oil
1 large onion (chopped)
4 clove garlic (minced)
2 teaspoon cumin
2 cups dried yellow split peas
5 cups water
4 cups chicken or vegetable broth
3 ripe plum tomatoes (seeded, peeled, diced)
1 med. Sweet potato (peeled and cubed)
½ lb. Mustard greens (coarsely chopped)

How to do the damn thing:

– Heat olive oil over medium heat, add onion, cook 4 to 5 minutes, until onion is soft. Add garlic and cumin, cook one minute more. Add split peas, water and broth, bring to a boil, reduce to simmer, cook about 1 hour until peas have broken down.

– Add tomatoes, sweet potatoes and mustard greens, simmer until vegetables are tender – approx.

25 minutes. Season as desired with salt and pepper.
– Blend with a handmixer to make creamy or serve chucky as is. That’s your call.

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