Recipe: Mustard Greens with Rhubarb

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

Equipment:

• Large saucepan with lid
• Frying pan
• Cooking spray

1. Heat the oil in the saucepan.
2. Add the leeks and fry over medium-high heat until soft, but not browned.
3. 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.
4. Reduce heat, cover and cook about 15 minutes.
5. Meanwhile, lubricate your frying pan with cooking spray.
6. Fry the rhubarb over medium heat until slightly softened. Do not let it brown.
7. Add the rhubarb with the salt, pepper and dill to the mustard greens.
8. 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.
9. Serve.