Posted by Tim Vidra / Tuesday, April 15, 2014
Gulia Sayur with Mustard Greens
Mustard greens — one of those powerfully nutritious vitamin-packed cruciferous vegetables that should make a regular rotation in your diet! There is a reason these greens are labeled as one of the world's healthiest foods. It has been a while since we cooked with mustard greens, the last time they arrived in our CSA box we pickled them. This time, when almost 3 beautiful pounds arrived on the doorstep, I wanted to do something different. That is when I was inspired by this recipe for Gulai Sayur (Indonesian-Style Collard Green Curry). I simply subbed in 2 pounds of rough chopped mustard greens for the collard greens.
This is one of those blogging moments where I thought to myself, did I create a new recipe and should I just say the above inspired me, listing the ingredients and preparation method? Well to answer that honestly, if I would have drastically changed the recipe and preparation, then yes I could do that, citing the original recipe as an inspiration point. In this case, I simply followed the recipe exactly and changed one ingredient — so, not worthy of saying or even trying to say I created something new from the original source. For those curious, David Lebovitz wrote a piece for Food Blog Alliance called Recipe Attribution which is a very good read and review on best practices.
All of that being said, the amazing recipe I tried out can be found here and today's post will be a visual tour with some comments from me as I navigated through this aromatic and flavorful Gulai Sayur. I hope you enjoy!
The ingredients in this recipe make for some beautiful warming photography!
Blend the spices into a paste in your food processor. Taking the top off reveals some wonderful aromas.
Lemongrass stripped of its outer tough skin, pounded and tied is always a joy in the pot. If you have not cooked with this fresh ingredient, here is a resource for wonderful recipes using lemongrass.
Once the coconut milk is added you really get the sense of the region you are cooking from.
Since collards are a little tougher than mustard greens I only cooked them about 20-25 minutes as opposed to the 40 minutes called for in the original recipe.
Plating the greens with a little of the broth makes for a healthy spice-packed lunch or side. I would suggest serving over rice or lentils for a quick weeknight meal.
When is the last time you cooked with mustard greens or have you walked past these on a regular basis? This would be a simple easy recipe to give them a try.
E.A.T. local E.A.T. well