4 Serves
54 Mins
Thoroughly wash and chop the mustard greens, spinach, and green chilies using a chef's knife on a cutting board.
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New ZealandVitamin K
570 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
151 µg / 400 µgCalcium
203 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
842 mg / 4,700 mgSodium
644 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large pot, combine the chopped greens, ginger, and green chilies with a splash of water. Simmer until the greens are tender.
Stir in the cornmeal and use a potato masher or immersion blender to achieve a coarse, creamy consistency.
Heat olive oil in a frying pan and sauté the onions and garlic until golden brown.
Add the sautéed mixture to the greens, season with salt and pepper, and serve hot.
6
g28
g3
g
Libyan