Chili-Garlic Mustard Greens

By far, the most challenging part of the biweekly veggie bin is cooking new and interesting local produce. We are committed to bringing you fresh and interesting recipes for some of the more unusual items in your bin. This week, it’s Mustard Greens.

We try to actually test out and refine each recipe, but sometimes we need to reach out and look at additional sources. This week’s recipe is republished from bigoven.com.  We’ve only changed a couple of things to make it a little healthier for you. You will need a couple of items that were not part of your bin, like garlic, ginger and red chili, and a couple of pantry items, but it will be worth it. Here you go.

INGREDIENTS

• 2 tb Sesame oil
• 2 tb Olive oil
• 1 lb Green or purple mustard greens; washed, dried & cut into strips
• 1 tb Garlic; minced
• 1 tb Chili pepper; minced
• 1 tb Ginger; minced
• 2 tb Bragg’s Apple Cider Vinegar
• 1 ts Honey

Salt & black pepper to taste

PREPARATION

1. In a large saute pan, combine sesame and olive oils, and place over high heat until hot but not smoking.
2. Add the greens, and stir vigorously for 1 minute, or until they have changed to a bright green color.
3. Add garlic, chili and ginger, and continue to cook, stirring constantly, for 30 seconds. Add vinegar and honey, remove from heat and stir to combine.
4. Season to taste with salt and pepper, and serve at once.

Yield: 4 servings.

Enjoy

Advertisement