Peppery Mustard Greens simply sautéed with onions, garlic, and olive oil and a dash of sesame oil to finish.
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.
My father 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.
YIELD: 4 servings
PREP: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins
Ingredients
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
Preparation
STEP 1 : Sauté onions, garlic
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.
STEP 2 : Add the greens
Add the mustard greens and broth. Cook until the mustard greens are just barely wilted.
STEP 3 : Finish and serve
Toss the greens with sesame oil and season with salt and pepper.