Mustard Green Harissa
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Ingredients
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon caraway seeds
- 2 tablespons extra-virgin olive oil
- 5-1/2 ounces small, tender mustard greens
- 1/4 lightly packed cup parsley leaves
- 1 medium chipotle chile in adobo
- 2 large garlic cloves peeled
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon fine sea salt
Ingredients
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Instructions
- 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.
- 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.
- 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).