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Swiss Chard & Rose Potatoes with Mustard Oil

  • 4 Servings

I love the combination of potatoes and greens, whether it's a baked potato mixed in a salad or with tangy sauteed greens on the side. This recipe rocks with flavor, provided by the combo of whole and freshly ground spices.

You can use store bought ground coriander instead of grinding your own if you wish. If you cannot find kalonji (onion seeds), omit this ingredient, as there is no suitable substitute. Also, you may use yellow mustard seeds in place of black ones. You may use any greens instead of chard, such as rapini, beet greens, or kale.

Ingredients

  • 1½ pounds white rose potatoes
  • 1 bunch Swiss chard
  • 4 tablespoons ghee or oil
  • ¼ teaspoon crushed red chiles
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½  teaspoon kalonji
  • 1 teaspoon freshly ground coriander
  • ¼ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • 2 tablespoons chopped fresh ginger (cut into short matchsticks)
  • 4 cloves garlic, minced
  • Salt, black salt, or Bragg Liquid Aminos
  • 2 tablespoons pure mustard oil
  • ½ sweet red pepper, minced
  • ¼ cup minced cilantro

Instructions

  1. Bring 1 gallon of water to boil in a large pot.
  2. While water is heating, prepare greens: Wash thoroughly and remove stems and spines. Blanch whole trimmed greens in boiling water for 1- 2 minutes. Remove from water with tongs or slotted spoon and set aside to cool.
  3. Chop potatoes (I prefer to leave the skins on) and add to boiling water. Cook until tender (but not breaking apart). Drain and set aside.
  4. Squeeze water out of the cooled greens and coarsely chop.
  5. Heat cooking oil in a large skillet or saute pan over a high flame. Add chiles, mustard seeds, cumin seeds, and kalonjj.
  6. When seeds sizzle and pop (10-15 seconds) add coriander, pepper, and turmeric.
  7. Cook for about 30 seconds, stirring constantly.
  8. Add ginger and garlic. Lower heat to medium and cook 3-5 minutes, stirring gently all the while.
  9. Add cooked potatoes and greens. Mix thoroughly. Cook, stirring over medium heat, until thoroughly heated.
  10. Add salt or Bragg Liquid Aminos to taste.
  11. Place in serving dish and drizzle with pure mustard oil. Garnish with minced sweet red peppers and cilantro.

About Pure Mustard Oil

Pure mustard oil is used by chefs around the world. A little drizzle of mustard oil adds a great flavor kick! However, this flavor diminishes with cooking, so always add it at the end.

You may notice that pure mustard oil in the U.S. is labeled “tor external use only” (great for foot massage… mustard draws out toxins). The FDA has not approved pure mustard oil as an edible substance and this is widely viewed as an oversight. They have approved it for consumption when blended with other oil, but this lacks flavor.

Approach mustard oil fearlessly! Pure mustard oil is not toxic. You will find it in Indian markets.

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur.

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Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.
Siri Ved Kaur

Siri Ved Kaur

Siri Ved Kaur Khalsa has been a part of the 3HO/Sikh Dharma community since 1971. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.