I'm not exactly sure if I have ever had mustard greens before. I think I probably have, but I didn't realize it. I mean, I do live in the South, after all. Anyway, I think this was a possible first. At least it was the first time I have purchased mustard greens and prepared them. Dark greens are my friends. I love kale, collard greens, spinach, swiss chard- all of it. These guys were a little bit bitter/spicy/peppery- I'm not sure how to describe it. But, if you are familiar with them, then you probably know what I mean. That's probably why the word mustard is used to describe these greens.
Last week was a crazy-busy week. I had a few fun jobs-( cupcakes, cake, catering lunch), lots of responsibilities, kids activities, and I didn't feel well for a few days. This dish came to the rescue one night because it was super fast and easy and I felt like it was a good meal. I served it over brown rice and we had some fresh corn on the cob also. I'm getting so excited about all the fresh veggies and fruits that abound in summertime! I absolutely love this time of year.
I reduced the amount of red curry paste by about 1/2 Tablespoon, because it can carry a lot of heat and I wanted my kids to eat this. I also used vegetable stock, instead of water. I think this would be tasty if you wanted to use a different dark green in place of the mustard greens.
Thai Red Curry Eggplant and Mustard Greens from Vegetarian Times Magazine
2 Tbls Thai red curry paste
1 Tbls sugar
1 clove garlic, minced
1 Tbls canola oil
1 small eggplant, cut into 1-inch chunks
1 small onion, sliced
1 lb mustard greens, trimmed and cut into 1-inch pieces
1/4 cup light coconut milk
lime wedges, for garnish
1. Whisk together curry paste, sugar, garlic, and 2 Tbls water in a small bowl. Set aside.
2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion and cook 5 mins, or until eggplant is browned. Stir in curry mixture and cook 30 seconds, or until vegetables are coated.
3. Add mustard greens and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk, and 1 1/2 cups water, and season with salt, if desired.
4. Cover and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender.
5. Serve with lime wedges.