Bryant Terry'S Mustard Green Harissa

• 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 jalapeno 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

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 jalapenos, 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.

salt, mustard greens, extravirgin olive oil, garlic, coriander seeds, cumin seeds, paprika, chiles, red pepper, cayenne pepper, cilantro, flatleaf parsley, freshly squeezed lemon juice, red wine vinegar, water

Taken from food52.com/recipes/25930-bryant-terry-s-mustard-green-harissa (may not work)