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. We like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.
Serves 4
1 Tbsp. olive oil
2 cloves garlic, minced
1 lb. mustard greens, washed and torn into large pieces
2 to 3 Tbsp. chicken or vegetable broth
1/4 tsp. dark sesame oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a large sauté pan, heat olive oil over medium. Add minced garlic and cook for a minute, until fragrant.
Add mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
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