Hi Friends,
How have you been? The past weekend was busy. Oya Come Chop made the small chops at D’s wedding cocktail hour this weekend. It was beautiful and exciting. We made Purple Chapman, ChinChin Cups, PuffPuff Meatpies, Fishrolls, and Chicken Skewers. Follow Oya Come Chop on instagram, to get up to date pictures on our kitchen activities :).
We have a big order this weekend, so easy meals are all we are having this week as we prep chicken, savory hand pies, and ChinChin for Saturday. Talking about ChinChin, you can now place your order for our gourmet ChinChin by calling the number in the flyer here. Discerning palates in the DMV area, call the number to order. We deliver based on order size.
Today’s greens are colorful, delicious, and versatile. I had them with yam, and then rice, later in the day. They are healthy too! Make it and enjoy. Have a lovely week.
- One red bell pepper, cleaned and chopped.
- A bunch of washed, and chopped mustard greens
- ½ of a medium sized red onion - chopped
- 1 tsp salt
- 1 scotch bonnet pepper - chopped
- 1 tsp ginger powder
- 1 tsp garlic powder
- 2 tbsp canola oil
- Heat the oil in a pot
- Add all ingredients except the greens.
- Stir and cook for about 5 minutes while stirring continuously.
- Add the greens, stir to combine, and leave to cook for 1 minute.
- Turn off heat and enjoy with any starch/protein of choice.
Oya Come Chop 🙂
2 thoughts on “Weeknight Mustard Greens”