Spicy Indian Greens


1 bunch spicy greens (mustard greens work perfectly, but any green will do!)

1/2 lb spinach

2 inch piece of gingerroot, chopped or grated

2 serrano chili peppers, trimmed and sliced

2 tsp salt

4 cups water

3 Tbsp butter


Put all the ingredients EXCEPT the butter in a large pot. Boil until there is only 1 cup of liquid left in the pot. The veggies will be soft and mushy. Puree the veggie mixture and liquid in a blender. Then return the mixture to the pot over medium heat, and stir in the butter. Taste for salt. Serve with Indian flatbread or pita bread, and yogurt.

meal or course
side, vegetable dish