Indian Spinach and Mustard Greens

1 bunch mustard greens
1 bag baby spinach leaves (est. 12 oz)
1 onion
1 tomato (or use packaged crushed tomato)
approx 1" to 2" of ginger root, grate.
cumin & corriander seed, ground up
1 small can Thai Kitchen whole coconut milk (6 oz)
1Tbsp refined coconut oil for saute.
salt to taste
1 to 2 Tbsp corn meal / polenta
Optional, add tumeric or caroway or brown mustard seed (whole) to taste.

Chop the spinach a bit, but really chop those mustard green stems finer than you chop the leaf, so they cook down. After it has cooked a few hours, you should "smash" onions and greens into pulp so it is failrly soupy. If you can, use fresh grated ginger (not powder or sugar-glazed) and fresh spinach & greens (not frozen). For some heat, throw in a few chilies.

Saute a whole onion and whole shallot in 1Tbsp refined coconut oil. Add diced/crushed tomato, grated fresh ginger, corriander & cumin (I prefer to crush whole seeds before adding, not use powder). After simmering these a bit, add the greens - chopped fine, and the small can of coconut milk (provides some liquid and makes it a bit creamier). Simmer on stove top several hours, add the corn meal after the first hour. Or, throw all the ingredients in crock pot on high for 2 or 3 hours, stir occasionally until you see onions go transparent and limp, add the corn meal, then turn to medium heat for another 2 hours or so.

Serving Size: I have not measured the output size, I'll guess 6 to 8 servings of 6 fluid oz.

Number of Servings: 1

Recipe submitted by SparkPeople user TECHFARMER.