Creamed Tsunga (Mustard Greens)

The biggest criticism I hear about this spectacular vegetable is that many people don’t like the spikey flavor it has, so I chose a recipe that brings out the incredible sweet and savory flavors of mustard greens that some of you may never have experienced. This recipe comes from where I grew up in Zimbabwe and it is called Tsunga.

3-4 Servings as a side dish ~ 10 minutes prep

Ingredients: 

• 1 bunch fresh tsunga (mustard greens)

• ½ cup heavy whipping cream 

• 1 small onion

• Oil for frying (about 3 tbsp)

Instructions: 

• Wash your tsunga (mustard greens), leave the stem and just trim a half-inch off the ends. Stack all the leaves in a flat pile and cut across the stem in strips about and half inch or less in size. Prep your other ingredients by dicing the onion and cream (1/2 cup). 

• Heat oil in a medium sized skillet. Add the onions and sauté them at medium heat until they are soft and caramelized, about 2 minutes (stirring occasionally). Add the chopped mustard greens and stir (don’t worry if they barely fit in your pan - they will shrink down considerably). Add salt to taste and continue stirring at regular intervals to get the greens evenly cooked through, this will take about 3 minutes. 

• Once greens are cooked, add fresh cream. 

• Stir, turn down heat, cover pot and let this simmer for another 3 minutes or so. And you’re done! Enjoy!