Sauted garlic mustard greens
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Recipes | Vegetarian |
Description
This works for any of the greens we're getting now: beet and mustard greens, chard, tatsoi. Save it for fall when the greens come back
Ingredients
- --- greens: mustard or beet greens, chard, tatsoi, spinach
- 2 --- garlic (or to taste)
- 1 t mustard (or to taste)
- 1 T sherry or brandy
- 2 T olive oil
Instructions
1. Slice or chop garlic cloves.
2. Heat olive oil on low to medium heat in a wok or pan big enough to hold ample greens.
3. Put in garlic. Cook until it starts to turn gold. This should take at least 5 minutes. If it's cooking too fast, lower the heat.
4. Add greens.
5. Add salt and pepper to taste.
6. Cook until the greens begin to wilt.
7. Add sherry or brandy and mustard.
8. Stir and cook for another 2-3 minutes.
9. Serve
Notes
Quantities can be adjusted easily depending on your needs and tastes. Any mustard is fine, but I personally prefer one that's on the milder side as the greens have such a strong flavor. You don't want the mustard flavor fighting the greens for prominence.
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Your Comments
Abe
This is one of my favorites
This is one of my favorite recipes.
One other that I just have discovered is sauteed RADISH greens! Chopped finely and quickly sauteed in butter, they were a very pleasant surprise. Give them a try.