INGREDIENTS

INSTRUCTIONS

  INGREDIENTS:
1 (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 www.synapse.com/~gemini

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