I purchased a bag of tender mustard greens at Allandale Farm last week but then I got sick and haven’t been able to eat much. Never one to let food go to waste, I decided to make this sauce and freeze it to enjoy when I am feeling better. Harissa is a Tunisian hot chili pepper paste which typically includes some type of fresh herb (parsley, mint, cilantro), spices (cumin, coriander, caraway) and garlic. I added mustard greens and a few other ingredients to suit my tastes, but you should really experiment and add what you enjoy.
This has way too many uses to name – serve along side grilled meat, fish or veggies, stir into some beans or couscous, or use as a sandwich spread. I am really looking forward to slathering it onto a fried egg and bacon sandwich 🙂
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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).