SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
SOUTHERN MUSTARD GREENS
Steps:
- Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.
SAUTéED GREENS WITH PINE NUTS AND RAISINS
Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style greens.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Collard Greens Green Vegetables Greens Italian Kale Raisin
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
- Sauté the garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.
- Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1 to 2 minutes for spinach to 4 to 5 minutes for collards or kale.
- Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.
- Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Nutrition Facts : Calories 352 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 177 mg, Sugar 14 g, Fat 26 g, ServingSize Serves 2, can easily be doubled, UnsaturatedFat 0 g
MUSTARD GREENS SICILIAN-STYLE
Quick and easy way to vary your greens. Mustards are used here, but of course you can get good results with any other green including spinach and broccoli rabe.
Provided by threeovens
Categories Greens
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a quart of salted water to boiling in a saucepan. Cook greens until softened, about 5 minutes; drain.
- Return saucepan to stove top over medium high heat and once dry sauté garlic in 1 tablespoon of oil about 1 minute. Add raisins and olives and cook one minute more, stirring. Add greens and salt and cook, while tossing, 3 more minutes until heated through.
- Remove from heat and stir in the remaining tablespoon of oil. May be served warm or at room temperature.
Nutrition Facts : Calories 133.9, Fat 8.2, SaturatedFat 1.1, Sodium 273, Carbohydrate 14.5, Fiber 4.5, Sugar 7.2, Protein 3.7
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