74 Pureed Peas with Salted Kale

74 Pureed Peas with Salted Kale

74 Pureed Peas with Salted Kale

Print Friendly, PDF & Email

74 Pureed Peas with Salted Kale

INGREDIENTS

  • 3-4 cups of peas, cooked
  • 1 cup of Japanese mustard (mizuna), chopped (can substitute kale or baby mustard greens)
  • A pinch of salt
  • A pinch of sugar
  • 1/2 cup of water
  • A dash of oil

DIRECTIONS

Step 1
First wash and chop the Japanese mustard or baby mustard greens. Then mix in 2 tsps of salt and set aside to pickle.
Step 2
Put the peas in a blender. Add half a cup of water and blend for 30 seconds or until you have a coarse paste. Remove from blender.
Step 3
Heat a little bit of oil in a wok/frying pan over medium heat. Stir-fry the pea paste until the water evaporates. Turn off the heat.
Step 4
Use water to rinse out the salted Japanese mustard. Squeeze out the excess water. Add the Japanese mustard to the peas in the wok, turn on the heat again, and stir-fry them together until the mustard is evenly distributed.
Step 5
Then add salt and sugar to taste. Continue to stir-fry the mixture until the peas are very dry, then remove the wok from the heat.
Step 6
If you want to improve the presentation of the dish, put the resulting mixture into a rice bowl and press down on the mixture until it is compact. Then turn the bowl upside down over a dish and gently smack the bottom of the rice bowl until the peas come out.