I don't know what it is about these greens, but just the sight of them makes me happy.
(Mustard greens are a cruciferous vegetable, and so have the the anti-cancer benefits of this whole group of cabbage-like veg. But I think it's the purple color that makes me smile.)
I cooked up a big bunch of them the other night. It always amazes me how a big pot of greens shrinks down to almost nothing.
I sautéed half an onion in a tablespoon of olive oil until tender. I stirred in a few chile flakes, and then added the chopped mustard greens, still damp from the water I washed them in. I sprinkled some salt over the top, and then stirred the greens top to bottom to make sure all the leaves were covered with oil and salt which helps them wilt down more quickly.
I covered the pot and let them cook, stirring once or twice, for 10 minutes until they were very soft and tender. I turned off the heat and let them sit until the rest of the meal was cooked.
They were a great addition to a meal of farro and butternut squash, Mexican beans, fried cipollini onions, and a celeriac and beet salad.
hmmm... purple greens? Funny oxymoron.
ReplyDeleteI planted some a month ago here in Central Florida. They are looking healthy and should be ready to pick in a few weeks. This is the first time I have tried growing them so I am excited.
ReplyDeleteThey should be excellent. See if you can stress (drought) them a little before harvest - it zings up the flavor a little. Here in LA we just got dumped with rain (we're really happy about it), so my mustard greens will be delicious, but a little more juicy and less flavorful.
ReplyDeleteI made these greens last night and I must say it sure does have a powerful scent - pepper and burning my eyes while sauteing. Plus the taste reminds me of wasibi. Knock your cold or sinuses out...
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Wow - you must have super strong mustard greens. Mine have never been anything more than tangy!
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