ASIAN-INSPIRED MUSTARD GREENS
I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.
Provided by trepto
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
- Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g
SAUTéED MUSTARD GREENS WITH GARLIC AND LEMON
This dish is a fast take on the usual long-simmered greens.
Provided by Lisa Cericola
Time 20m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and ¼ teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional ¼ teaspoon crushed red pepper, if desired.
SAUTEED MUSTARD GREENS
Steps:
- Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
- Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.
SAUTEED MUSTARD GREENS WITH GARLIC
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Low Cal Winter Healthy Vegan Mustard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
SAUTEED MUSTARD GREENS WITH PANCETTA
This so delicious recipe is from Kelsey Nixon from the Cooking Channel. I had never cooked or eaten mustard greens before, but the demonstration looked so interesting and delicious that I had to try it. DH and I were very glad that I did. Healthy, but DH liked it . The pancetta adds a delicious smokey taste. Easy, did I say easy???
Provided by mandabears
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.
- Add the pancetta and saute until crisp.
- Transfer to a paper towel.
- Add the remaining 1 tablespoon olive oil to the skillet along wth the garlic, and shallot.
- Cook and stir occassionally until softened and golden brown.
- Add the mustard greens(as many will fit) sprinkle generously with salt and pepper until greens are wilted.
- As greens the greens cook, add the remaining greens, lemon zest, and juice to skillet.
- Cook until the greens are completely wilted.
- Remove from the heat.
- Transfer to a warm serving platter and top with pancetta.
- Serve immediately.
Nutrition Facts : Calories 63.9, Fat 6.8, SaturatedFat 0.9, Sodium 0.6, Carbohydrate 1.1, Sugar 0.2, Protein 0.1
SAUTEED MUSTARD GREENS
Categories Side Sauté Vegetarian Quick & Easy Winter Mustard Greens Gourmet
Yield Serves 6
Number Of Ingredients 2
Steps:
- In a large heavy skillet heat oil over high heat until hot but not smoking and add greens. Turn greens with tongs until wilted. Sauté greens, turning occasionally, about 5 minutes, or until any liquid is evaporated, and season with salt.
SAUTEED MUSTARD GREENS
This delicious recipe for sauteed mustard greens should be paired with Aaron Sanchez's recipe for Duck Breasts with Ancho Chile Dulce De Leche Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions and jalapeno. Cook until onion is translucent, about 3 minutes. Add tomatoes and cook 2 minutes more. Add mustard greens and cook until wilted and tender, about 5 minutes.
- Drizzle vegetables with lemon juice; season with salt and pepper. Serve immediately.
EASY SPICY KALE & MUSTARD GREENS
Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com.
Provided by Allura
Categories Collard Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
Nutrition Facts : Calories 48.9, Fat 1.6, SaturatedFat 0.2, Sodium 468.7, Carbohydrate 7.7, Fiber 2.5, Sugar 0.7, Protein 2.9
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