(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
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!