The East: Velvety-Warm Mustard-Pepper Sauce

Yield: 2 Servings
Categories: Sauces, Indian
Stephen Ceideburg
1cChopped mustard greens or Swiss chard
1/2cCoarsely chopped green pepper
1lgRed-ripe tomato, cored, quartered
1/4cLoosely packed chopped cilantro
2Fresh hot green chiles, stemmed and seeded
2Garlic cloves, peeled
1tbMild olive oil
1/2tsGround cumin
1/2tsGround coriander
1tbDijon-style mustard
1tsSugar
1/2tsSalt, or to taste
1/3cHeavy cream
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