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Sunday Food: Mustard Greens

Mustard Greens

(Picture courtesy of Tim Sackton at flickr.com.)

This post actually was supposed to be last week for Mother’s Day, but got eaten in the change to our new system.   It was offered at eschatonblog by a friend, Hecate_Demetersdatter, and reminded me that one of the things my mom did that was awfully fine was give us a huge variety of things from the garden.

Mustard greens are quite likely uncommon in most of our diets, but are just as good as the now hyped Kale, and easy to grow and pretty inexpensive.   Hecate did them this way;

Got really lovely mustard greens from the CSA and I made this for dinner tonight, except I substituted the last cup or so of my fire vinegar for sherry vinegar and added some honey. It’s v good and I’ll make it again.

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly slicedr

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1 teaspoon (or more) Sherry wine vinegar

PREPARATION

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Sounds wonderful, and I hope that if you haven’t tried them, or had them lately, you’ll get some greens and do them up, and enjoy!

 

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.

  • Beverly Lawson

    Good Morning All, Thanks Ruth, Great picture. Lots of rain here and in the forecast as well. Hope all are safe and warm

  • Screwtape

    Yes! Mustard greens are very easy to grow. Here in Mass they reseed themselves, so they’re on autopilot. I think of them as a nice weed to enjoy in salad. I especially like a couple of raw mild mustards the most: Osaka, and Kyoto Mizuna. Another is so called “spinach” mustard Tah Tsoi, which is a different species. The first two may not be the best to cook, though, since they’re delicate. They put on a show two or three times throughout the summer with tall brilliant yellow flowers. In spring they come up from old roots plus seed from the last season.

  • nonquixote

    Hello Ruth,

    Have not really tried following FDL at all for awhile, had a disqus id previously, wild asparagus and morels are the topical foods in this neck of the woods at the moment. Hope you are well. Thanks for the tips on the mustard greens, nobody around the western great lakes has them on the menu.