| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
(packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely
chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup
loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2
teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon
Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt, or to taste
1/3 cup heavy cream Place greens, pepper, tomato, cilantro, chiles and
garlic in a blender or food processor and process until smoothly
pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high
heat. Add pureed mixture and cook, stirring constantly, for 5 minutes.
Add the remaining ingredients. Bring to a boil, reduce heat to low,
cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2
cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g
fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Laxmi
Hiremath writing in the San Francisco Chronicle, 6/24/92. QMPro 1.50
42-2480 * I'm a lumberjack and I'm okay... Converted by MMCONV vers.
1.50 From Gemini's MASSIVE MealMaster collection at
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