This recipe for olive balls was adapted from one from a well-known Virginia colonial inn. Compared to the recipe they published in their cookbook, I’ve had far more luck with this one. It works well for get-togethers, outings, or potlucks. It freezes well (uncooked) for convenient preparation at any time.
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 bunches fresh mustard greens
- 2 bunches fresh spinach
- 2 ½ cups water, or as needed, divided
- 1 teaspoon salt
- 2 cups finely chopped cabbage
- 2 cups finely chopped broccoli
- ½ cup corn flour
- 4 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 2 medium tomatoes, cored and chopped
- 1 large green chile pepper, seeded and diced
- 2 teaspoons ground coriander
- 1 teaspoon minced fresh ginger, or to taste
- salt to taste
- 1 ½ cups chickpeas
Instructions
- Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
- Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
- Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
- Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
- Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
- Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.
- Any combination of greens works.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 488 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very flavorful and tasty. I served with Naan for a light meal.