Bryant Terry’s Mustard Green Harissa

Ingredients

• 1 1/4
  
  teaspoons coarse sea salt (divided)
  
• 1
  
  cup packed chopped mustard greens
  
• 3
  
  tablespoons extra-virgin olive oil
  
• 3
  
  cloves garlic, minced
  
• 1/2
  
  teaspoon coriander seeds
  
• 1/2
  
  teaspoon cumin seeds
  
• 1
  
  teaspoon smoked paprika
  
• 6
  
  tablespoons chopped jalapeño chiles (seeds and ribs removed only if you want it less spicy)
  
• 1
  
  teaspoon red pepper flakes
  
• 1/4
  
  teaspoon cayenne pepper
  
• 1
  
  tablespoon minced cilantro
  
• 1
  
  tablespoon minced flat-leaf parsley
  
• 1
  
  tablespoon freshly squeezed lemon juice
  
• 1
  
  tablespoon red wine vinegar
  
• 2
  
  teaspoons water
  

Directions

1. Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the mustard greens. Return to a boil and cook uncovered until the greens are wilted, about 2 minutes. Drain well.
2. Warm the oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until the garlic starts to turn golden, about 5 minutes. Transfer to a small heatproof bowl and set aside to cool.
3. In the same skillet, toast the coriander and cumin, shaking the pan occasionally, until fragrant. Let cool for a few minutes, then transfer to a mortar or spice grinder and grind into a fine powder.
4. Transfer the powder to a blender (we found a mini-food processor works best). Add the jalapeños, paprika, red pepper flakes, cayenne, cilantro, parsley, lemon juice, vinegar, water, mustard greens, garlic oil, and the remaining 1/4 teaspoon salt. Puree until smooth.
5. Taste and season with more salt if desired. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.