The dressing is brought to a boil and poured over the greens, softening the bite of the mustard greens. Make sure you slice the greens thinly. If you don’t have tomato juice, puree a chopped tomato or two in the blender and put through a sieve or food mill to get rid of the skins and seeds. Or, easier, blend 2 T tomato paste with 6 T water.
1 bunch mustard greens
1 bunch spinach
1 small red onion
3 T cider vinegar
3 T raisins or currants
1 t Worcestershire sauce
1/4 t hot pepper sauce, or to taste
1/2 c tomato juice
1-1/2 T vegetable oil
1/2 t cornstarch or arrowroot blended with 1 T water
salt, to taste
1. Thoroughly wash, trim, and stem greens. Spin or pat dry. Stack leaves, roll into a cigar shape and cut across into very thin slices. This is called chiffonade. Transfer to a serving bowl.
2. Halve, pit, and peel avocado. Cut into small dice. Reserve.
3. Peel and dice onion.
4. Combine vinegar, raisins or currants, Worcestershire, and hot sauce in a small, non-aluminium pan. Bring to a gentle boil, stirring. Let stand off-heat 5 minutes, then add diced onion, tomato juice, oil, and cornstarch mixture. Bring to a boil again, stirring. Add some salt.
4. Pour over greens and toss at once. Add avocado, toss, and serve immediately.