Mustard greens have a zest that pairs well with creamy dishes. I served them at Thanksgiving with scalloped potatoes and barbecue beans, and they added color and texture, as well as health-promoting nutrients.
Mustard greens are cruciferous vegetables, so they have the same health benefits as broccoli and cabbage. They are high in antioxidants and anti-inflammatory compounds, which makes them a great cancer preventative. Plus they're an excellent source of folic acid.
Usually I buy purple mustard greens, but I could only find the green curly kind at the market. They turned out great in this incredibly simple recipe.
Wilted Mustard Greens
1 bunch green or purple mustard greens
1 small clove garlic
3/4 tbsp butter
salt and pepper
Wash the greens, discarding any yellow leaves and chopping the brown bottom off the stems. Cook the greens in boiling salted water until they are wilted and the stems are tender, 5-8 minutes. Put them into cold water to stop the cooking, then drain them and squeeze out the extra moisture. Coarsely chop the leaves. At this point, you can set them aside at cool room temperature for a few hours before finishing the recipe.
Melt butter in sauté pan over moderately low heat. Peel and chop the garlic and cook it in the butter about 2 minutes until it is softened. Add the greens, and sprinkle with salt and pepper. Cover and cook, stirring occasionally, until heated through, about 5 minutes.
Serves 3-4
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