The East: Velvety

Ingredients

240 ml mustard greens
65 gr coarsely green -pepper
1 ripe tomato
34 gr loosely packed -cilantro
2 green chiles
2 garlic
16 ml mild olive oil
1 gr cumin
1 gr coriander
16 ml dijon-style mustard
4 gr sugar
80 ml cream

Instructions

A full recipe of this sauce is enough for about 1.5 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 litre saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, dozen to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 0. 0.27173913043478.