At last we are getting mustard greens in our share. This is one of my favorite greens. Peppery, crispy mustard greens, also known as leaf mustards, is indeed one of the most nutritious green-leafy vegetables available around. Its lovely top greens have actually more vitamin A, carotenes, vitamin K, and flavonoid anti-oxidants than some of typical fruits and vegetables.
This crispy leafy green is obtained from mustard plant belonging to the Brassica family, which also includes cabbage, broccoli, brussels sprouts, etc. Scientific name: Brassica juncea.
For more nutritional information go to Nutrition and You.
What shall we do with them? The most simple way is to saute them in olive oil with onions and garlic. Or, why not try the recipe in the email this week or this one from Epicurious:
INGREDIENTS
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
PREPARATION
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
cooks' note:
Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
This crispy leafy green is obtained from mustard plant belonging to the Brassica family, which also includes cabbage, broccoli, brussels sprouts, etc. Scientific name: Brassica juncea.
For more nutritional information go to Nutrition and You.
What shall we do with them? The most simple way is to saute them in olive oil with onions and garlic. Or, why not try the recipe in the email this week or this one from Epicurious:
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MUSTARD GREENS WITH CHIPOTLE AND BACON |
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
PREPARATION
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
cooks' note:
Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
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