Instructions: 1 (Packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt, or to taste 1/3 cup heavy cream Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes.

Makes about 2 cups.

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