Bryant terry's mustard green harissa
Hot sauces
Armenian cuisine
We've misunderstood mustard greens this whole time. (We were thinking greens, when we should have been thinking mustard.) Instead of setting them loose in a salad bowl and willing everything else to keep up, try capturing and channeling their heat, and bottling it -- as mustard green harissa. Use it anywhere your food needs livening up. Terry recommends incorporating a few tablespoons when cooking couscous and grains, and using it as a flavor base for soups, stews, and marinades. We also liked it in dressings for roasted vegetables. Adapted slightly from <strong><a href="http://www.amazon.com/Afro-Vegan-Farm-Fresh-African-Caribbean-Southern/dp/1607745313?tag=food52-20">Afro-Vegan</a></strong> (Ten Speed Press, 2014).
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