We tried something new that we got from the Fresh Fork Market today, and perhaps it is something new for you too. Mustard greens are packed with antioxidants and vitamins A, C, E, folate, manganese, and fiber. The seeds are used to make Dijon mustard, but the greens do not taste like mustard. We sauteed them and ate them by themselves. However, you could sautee and add to stir fries, casseroles, pasta salads, etc.
Had them for lunch with some leftover baked Danny Boy’s chicken wings.
Wilted Mustard Greens
- 4 lb mustard greens, stems and coarse ribs discarded (I just used 1 bunch of them and there were 2 servings.)
- 2 large garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Cook mustard greens in boiling water, stirring to submerge, until wilted
and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water
to stop cooking. Drain greens in a colander, pressing to squeeze out excess
moisture, then coarsely chop (which I forgot to do).
Cook garlic in butter in a heavy pot over
moderately low heat, stirring, until softened, about 2 minutes. Add boiled
greens, salt, and pepper and cook, covered, stirring occasionally, until heated
through, about 5 minutes.
Original recipe found here: http://www.epicurious.com/recipes/food/views/Wilted-Mustard-Greens-109100
I hope we get more so I can try them different ways!