Sautéed Mustard Greens
Published: 2020-01-01Tags: от лехата до устата, Листни зеленчуци, зелении в кутии, листна горчица
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
This recipe uses MUSTARD GREENS, this incredibly useful, peppery, crunchy vegetable, also known as leaf mustard — but in the same way you can prepare all the greens we offer in the Grown with Love garden:
kale, chard, bok choy, beet leaves, turnip leaves or romanesco leaves
— always a guaranteed tasty result, and, because of the minimal heat treatment, you do not lose so much of the precious nutrients.
You need one bunch of mustard leaves (about a dozen) per portion.
If the leaves are larger than an outstretched span (roughly 20 cm without the stalks), when you chop them you need to separate the chopped stalks from the leaves, because they are a touch coarser and accordingly require slightly longer cooking.
If you do not mind them staying a bit crunchier, cross out this step and put them in together.
- In a tablespoon or two of fat, fry a finely chopped onion and 5-6 cloves of garlic until golden; you can also add finely chopped ginger root, if you want the stewed greens to take on a more Asian flavour. I improvised even further, adding a few fresh mushrooms I found in the forest.
Add the finely chopped stalks you separated from the leaves.
When everything takes on a slightly caramel colour, add the finely chopped leaves too.
Stir vigorously, and when the leaves have turned a bright green colour and softened (about 2-3 minutes), add one finely chopped fresh tomato — or, in our case, a tin of cherry tomatoes — and stir for another minute or two.
Season with lemon juice, sprinkle with salt and black pepper to taste, and voilà — a wonderful green side dish for a protein of your choice, or as an addition to pasta, rice, buckwheat — and why not as a standalone dish.