1/2 head of cauliflower, trimmed and cut into smaller pieces (GBFood)
1 large bunch of mustard lettuce, thicker stems trimmed and coarsely chopped (GBFood)
1 Tablespoon butter
2 small red onions, sliced and coarsely chopped (GBFood)
2 teaspoons of green curry paste
1. In a large pot with a steamer, steam cauliflower, with lid on for 3 minutes (if you like it crunchier, steam for 1 minute). Add mustard to same pot and steam for another 3 minutes.
2. Meanwhile in a large frying pan or wok, melt butter. Add onions cooking for 5 minutes, stirring constantly. Add curry paste stirring well to make a mixture. Add greens and cauliflower to wok and cook another 5 minutes, stirring constantly.
Suggestions: Serve over Israeli couscous.
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