SIMPLE SAUTEED MUSTARD GREENS
STIR-FRIED MUSTARD GREENS WITH EGGS & GARLIC
Simple Sautéed Mustard Greens
Prep/Cooking Time: 25 minutes
Servings: 6
Ingredients:
2 Tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 Tablespoon stone-ground mustard
Instructions:
1. In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Sauté until garlic is softened and fragrant and has infused the oil.
2. Add the mustard greens. Season the greens with salt, and pepper, and sauté while tossing to wilt. Once wilted add the chicken stock and stir.
3. Raise heat to a simmer, then lower and cook for about 5 minutes more. Stir in the ground mustard & serve.
Stir-Fried Mustard Greens with Eggs & Garlic
Prep/Cooking Time: 15 minutes
Servings: 4
Ingredients:
3 tablespoons canola or peanut oil
4 cloves garlic, thinly sliced
1 teaspoon shredded fresh ginger
1 fresh red chile pepper, sliced
2 large eggs
10-12 ounces Chinese mustard greens, chopped (about 1 bunch)
1 tablespoon fish sauce or oyster sauce, plus more to taste
1 pinch ground white pepper
Instructions:
1. Heat a 14-inch flat-bottom large cast-iron skillet over high heat until smoke. Add oil, followed by garlic, ginger and chile. Cook, stirring, until the garlic starts looking golden brown on the edges, about 1 minute.
2. Crack eggs into the pan and scramble for a few seconds. Add mustard greens and stir to combine with the egg mixture. Season with fish (or oyster) sauce and pepper and cook just to wilt the greens, 1 to 3 minutes.
Vegetable Potage with Pasta
Prep/Cooking Time: 1 hour 20 minutes
Servings: 8
Ingredients:
1 onion, diced
3 carrots, peeled and diced
1 fennel bulb, diced
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
5 packets low sodium chicken broth
1 cup cabbage, shredded
1 Tbsp olive oil
1/2 cup rutabaga, peeled and diced
2/3 cup elbow macaroni
2 Tbsp fresh chives, minced
Instructions:
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
2. Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.
Roasted Rutabaga Recipe
Prep/Cooking Time: 35 minutes
Servings: 4
Ingredients:
1 lb. Rutabagas (peeled and cut into 3/4-inch pieces)
2 Tbsp olive oil
1 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
Instructions:
1. Preheat the oven to 400F /204 C. Line pan with cooking spray.
2. In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
3. Spread evenly on the baking sheet making sure each piece touches the pan.
4. Roast in the oven for about 25 minutes, until the rutabaga pieces are golden brown and tender.
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