Mustard Green Harissa
Makes about 1 cup
  1. Add cumin, coriander and caraway seeds to a small stainless steel or cast iron skillet and toast over medium-high heat until lightly brown and fragrant, about 2 minutes. Remove from heat and add to a blender.
  2. Heat 1 tablespoon olive oil in a 12″ non-stick skillet over medium heat until shimmering. Add the mustard greens, stirring constantly, until wilted, about 1 minute. Remove from heat and add to the blender.
  3. Add remaining ingredients to the blender and process until fully broken down, about 1 minute, scraping down the sides as necessary. Transfer to a clean storage container and refrigerate for a week or freeze for up to 6 months.
Recipe Notes

If you purchase larger, less tender mustard greens, you may need to extend the cooking time (the greens I purchased were the size of spring mix greens).