Recipe Source: Saberi, Helen. Afghan Food & Cookery. Hippocrene Books, New York, 2000 p. 197
I was very excited to discover rhubarb last year. I'd heard about it of course. I remember that the girls across the street couldn't come over and play because they were cutting rhubarb. I'd heard a great deal about rhubarb pies. I had simply never sampled the stuff for myself. Last year I finally had some and I regretted having missed out for so long! Still, rhubarb is one of those ingredients that are almost always involved with dessert in some way. I did not want dessert. I wanted something savory. I was therefore quite excited to find this Afghan recipe.
Unfortunately the old adage that we taste with the eyes is true in this case. I made this dish ahead of time and re-heated it when it was time to eat. This had a very unpleasant effect on the color of my greens and also caused a lot more of the liquor to seep out. This dish did not look pretty. It did not even look appetizing. I emphatically did not want to eat it. It tasted fine – quite fine, actually, and my husband (who purports to loathe greens) had thirds. I think that if you make this just when you're planning to serve it you should be fine.
Mustard Greens with Rhubarb (serves 4; approx. $2.53/serving)
2 bunches mustard greens, roughly chopped and rinsed
2 ounces rhubarb, cut into 1" pieces
2 tablespoons olive oil
2 leeks, chopped into small pieces
Kosher salt and black pepper to taste
2 tablespoons powdered dill weed
- Large saucepan with lid
- Frying pan
- Cooking spray
- Heat the oil in the saucepan.
- Add the leeks and fry over medium-high heat until soft, but not browned.
- Add the mustard greens and stir until the greens reduce. Don't worry about adding water; anything clinging to the leaves will be more than enough.
- Reduce heat, cover and cook about 15 minutes.
- Meanwhile, lubricate your frying pan with cooking spray.
- Fry the rhubarb over medium heat until slightly softened. Do not let it brown.
- Add the rhubarb with the salt, pepper and dill to the mustard greens.
- Cook about 15 minutes – ½ hour longer (I did 15 minutes.) How long you let it cook depends on how soft you want your rhubarb.