Mustard Greens

[Guest guest]

Mustard Greens

 

2 tablespoons of olive oil

1 medium onion, coarsely chopped

2 small shallots, minced

2 tablespoons of vegetable stock

2 pounds of mustard greens, washed with lg. stems

stripped out

1/2 teaspoon of salt or to taste

1/4 teaspoon of pepper or to taste

2 teaspoons of lime juice

 

Heat oil over moderate heat in a large pot.

Saute onion, shallots and garlic until golden, about 8

minutes.

Add stock.

Place greens, torn into pieces on top.

Cover and cook until tender, turning greens, about 20

minutes.

Toss in lime juice, salt and pepper.

Serves 6.

 

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[Guest guest]

I find the curly mustard greens are harder to clean and have a bitter taste, but

the flat mustard greens are wonderful. We love them. That is what we grow in

our garden. It is time to plant that fall crop. Maybe I'll do it tomorrow...

Judy

 

 

 

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[Guest guest]

Here is how I prepare them. Bring a pot of water to a boil. Triple wash your

mustard greens and then roll them up together, make some long cuts along the

stem direction. Then slice them up the other way. Drop into boiling water.

Add a little oil and salt. Stir well. The greens will reduce in volumne, much

like spinach does. Boil them until tender, but still bright green. Remove

lid, so they won't change color. Eat and enjoy.

Judy

-

Terri Partyka

Thursday, February 12, 2009 9:41 PM

Mustard greens

 

 

O.K., I have some mustard greens that I need to find a recipe for. I

looked in the file, and I found a couple of recipes that I can 'get

away' with. It seems that a lot of the recipes are too different for

our first exposure to this type of greens. You see, none of us have

ever eaten them before. Only two of the six of us are vegetarian, so

if the recipe is too unusual they won't even give them a chance. Any

suggestions?

 

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((¸¸.·´ .·´ -:¦:- Terri

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Genesis 2:15 The Lord God then took the man and settled him in the

garden of Eden, to cultivate and care for it.

 

[Guest guest]

I've seen a lot of recipes using them but none that either of us here would eat.

Usually I cut the thick stem off and sort of boil/steam them till tender or cut

them up in thin slices (like cutting a chiffonade) and saute in olive oil. Like

spinach and other greens, you'll need to wash them several times to get the sand

off. Sometimes I'll add Goya ham seasoning to them, which is animal free but

does have a small bit of MSG present. They have a pleasantly bitter flavor and

mix well with other greens like collards and turnip greens. They are rather good

with a curry meal, especially if you have a sweet flavor somewhere along with

the aromatic curry and bitter greens. Nummies.

 

If you like them, they are very easy to grow and you can harvest till a heavy

frost.

 

Jeanne in GA

 

 

 

 

 

[Guest guest]

Mustard greens are much stronger in flavor than chard or spinach. Plan

to use them in a way that includes the liquid they are cooked in because

it is flavorful, and nutritious, too. I saute onion, garlic and carrots

in olive oil, throw in a diced potato or two, some thyme, the greens and

a couple of cubes of bouillon, along with a couple of cups of water.

 

Here's a more formal recipe, just about the same as mine, that I grabbed

off of 'Simply Recipes':

 

Mustard Greens Recipe

Ingredients

1/2 cup thinly sliced onions

2 cloves garlic, minced

1 Tbsp olive oil

1 pound mustard greens, washed and torn into large pieces

2 to 3 Tbsp vegetable broth

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dark sesame oil

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.

[Guest guest]

I was the same way with greens for along time, I can still picture the soggy

beat greens my parents used to make.

 

They had a garden so we had all sorts of veggies when I was growing up in

the 60's and 70's, but greens were something I just couldn't eat.

I so eat them now although I am still learning to try new ones.

Tonight I will be making spinach, chard and collard, providing I can find

them at the grocery store today.

 

 

 

 

In a message dated 2/14/2009 9:31:39 P.M. Eastern Standard Time,

matildalucet writes:

 

 

 

 

I like them raw on sandwiches instead of lettuce for a combo lettuce-

mustard flavor. I also like them raw, but sparingly, in salads. I'm

not much on cooked greens yet - it's a texture thing for me.

 

-ginger near Boston

who first tasted mustard greens while learning about pre-1600 salads

 

 

 

 

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