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Creamed Mustardy Mustard Greens
Why not highlight the mustardy flavor of mustard greens by combining them with some spicy Dijon mustard?
- 1-2 large bunches mustard greens (substitute other greens if needed)
- 2 teaspoons butter or olive oil
- 2 cloves garlic, minced
- ¼ onion, diced
- 2 teaspoons Dijon mustard
- Good splash (2-4 tablespoons) cream
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
Bring well salted water to a boil in a large pot, add mustard greens and return to a boil. Cook about one minute and remove greens. Drain. Heat oil in a large skillet over medium high heat. Add onions and garlic and cook until beginning to brown. Squeeze excess moisture from greens and chop into small pieces. Add mustard greens to skillet and continue to cook while you combine mustard and cream. Pour cream mixture over greens, turn heat to low and stir well to completely coat all greens. Add more cream if necessary. Remove from heat and add a dash of vinegar and some salt and pepper to taste.
Submitted by Sara Jones, Tucson CSA