Sautéed Mustard Greens With Carrots

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Sautéed Mustard Greens With Carrots

1 bunch of mustard greens, stems removed, rinsed and torn into

bite-sized pieces

1 tblspn olive oil

2 large carrots, peeled, quartered lengthwise and thinly sliced

(about 2 1/2 cups)

1 small stalk celery, finely chopped

1 tspn sugar

1 tspn ground ginger

1/8 tspn nutmeg

 

 

 

 

Bring a large pot of water to a boil. Add the mustard greens and cook

for 15 minutes or until tender (you can also steam them). Before

draining, reserve 2 tblspns of the cooking water. In a non-stick

frying pan, heat the oil over low heat. Add the carrots and celery and

cook, stirring occasionally, for 5 minutes or until the carrots start

to soften. In a small bowl, combine the sugar, ginger and nutmeg. Add

the mustard greens to the frying pan along with the sugar mixture and

the reserved cooking water. Cook, stirring constantly for about 3

minutes or until heated through. Serve immediately.

 

Source: Planet Organic

Formatted by Chupa Babi in MC: 10.31.06

 

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