Bay Ridge CSA

>> Mustard Greens <<

Basic Mustard Greens

Mustard greens cut to bite size and blanched (remove the tough end stems)
1 TBS of good olive oil
1- 2 garlic cloves sliced thin
salt and pepper

*variation: 1/2 teaspoon of anchovy paste (for a different twist)

Heat up olive oil and saute the garlic till fragrant. Add the blanched mustard
greens and sautee till desired tenderness (about 5 mins.). Season with salt and
pepper.

*for the variation: add the anchovy paste to the olive oil and garlic mixture and
“melt” the paste into the oil mixture before add the greens. You probably won’t
need to season with salt since the paste is quite salty itself. If the bunch of
mustard greens is on the smaller side, add less of the anchovy paste because of the
saltiness (you can always add more later).

Courtesy of CSA member, Yeonhee DeLorenzo

Sauteed Mustard Greens

1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.