I was recently introduced to the mustard green. They're similar looking to
kale but are a much brighter green; they're thick and leafy with a bit of a
spicy bite to it- hence the name maybe? Regardless, they're delicious and I'm surprised I haven't come across them sooner.
2 large bushels of mustard greens*
1 3-inch piece of fresh ginger, peeled and grated
4 garlic cloves, minced
1/2 cup heavy cream
Bring a large pot of salted water to a boil. In the meantime, derib the greens and rip them into smaller pieces (about 2-3 inches). Boil the greens for 6-7 minutes, then strain and run under cold water. Squeeze all excess water out of greens. In a saute pan, add the ginger, garlic and cream, bring to a boil, then lower to medium heat until the cream is reduced by half. Once it is, mix in the mustard greens and saute in the sauce until they are warmed through. Serve immediately.
*Mustard greens shrink up like sauteed spinach, you'll be able to get 3-4 sides from this recipe
2 large bushels of mustard greens*
1 3-inch piece of fresh ginger, peeled and grated
4 garlic cloves, minced
1/2 cup heavy cream
Bring a large pot of salted water to a boil. In the meantime, derib the greens and rip them into smaller pieces (about 2-3 inches). Boil the greens for 6-7 minutes, then strain and run under cold water. Squeeze all excess water out of greens. In a saute pan, add the ginger, garlic and cream, bring to a boil, then lower to medium heat until the cream is reduced by half. Once it is, mix in the mustard greens and saute in the sauce until they are warmed through. Serve immediately.
*Mustard greens shrink up like sauteed spinach, you'll be able to get 3-4 sides from this recipe
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