June 3, 2008 at 9:06 pm (Recipes)
Tags: mustard greens
Keith & Jane Abel
kjabel@verizon.net
Below is a recipe for Asian Mustard Greens which we found at the Green Giant site. We did a few substitutions; anaheim pepper for the orange chili pepper and peanut oil for the olive oil. Also added a side of chicken, so it was not a vegetarian meal.
This is not your traditional mustard green dish! The combination of Asian-inspired ingredients with sauteed mustard greens makes this a flavorful and aromatic side dish. Served atop cooked white rice, Asian Mustard Greens becomes a hearty vegetarian meal. But…watch out for that chili pepper. Orange chili peppers can be among the hottest peppers around.
Ingredients
1/4 cup sesame seed oil
1/4 cup extra light olive oil
4 garlic cloves, minced
1 small orange chili pepper, minced
2 teaspoons fresh ginger, minced
1 bag (1 pound) Green Giant® Fresh Mustard Greens
2 teaspoons sugar
1/4 cup rice vinegar
1 teaspoon sesame seeds, toasted
Preparation Directions
1. In a large skillet, combine sesame oil and olive oil on medium-high heat. Oil should not smoke. Add garlic, chili pepper and ginger. Stir continuously for 1 minute.
2. Add mustard greens and stir and toss for 3-5 minutes. Remove from heat. In separate bowl, dissolve sugar in vinegar. Toss greens with vinegar mixture and garnish with sesame seeds.
4 Servings.
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May 29, 2008 at 8:44 pm (Recipes)
Tags: cilantro, mustard greens
Arienne Arnold
arienne.arnold@verizon.net |
A recipe from Deborah Madison’s “Local Flavors”–we tried it tonight with this week’s mustard greens and cilantro. It was a hit.
Mustard Greens Braised with Ginger, Cilantro, and Rice
2 big bunches mustard greens, coarse stems removed (we added all the spinach to our mustard greens to fill it out)
3 T olive oil
1 onion, diced
1/4 cup white rice
2 T finely chopped ginger
1 t. ground cumin
1 t. paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt or lemon wedges
1. Wash greens well, then chop, but don’t dry them.
2. Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the greens. Sprinkle with 1 t. salt, cover the pan, and cook until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
3. Cook until the greens are really tender. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.
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