Mustard Greens

Mustard Greens

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. I recently discovered mustard greens at our local farmers market and they're his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Mustard Greens Recipe

Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil (May be substituted with vinegar or lemon juice.)
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil (May be substituted with soy sauce.)
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

http://simplyrecipes.com/recipes/mustard_greens/