"Mustard greens" describes a wide variety of spicy cooking greens, and raw, they were like a promising cross between two of our favorites: arugula (peppery taste you could feel in your nose and throat) and kale (thick stems, sturdy leaves).
I set out to make something like Balsamic-Glazed Chickpeas and Mustard Greens, though I was also assigned to use portabello mushrooms and zucchini in my dish. So: 1) Sear thinly sliced mushrooms and zucchini in a hot wok; set aside. 2) Saute an onion, then add greens and a few tablespoons of broth (I slightly overdid it here), and steam until crisp-tender (and less spicy); remove greens, leaving broth. 3) Add balsamic, soy sauce, and sugar to the broth; reduce; add a can of drained chickpeas. 4) Add back mushrooms, zucchini, and greens to warm through.
I overdid step 4, which meant everything was a little overcooked and the mustard not really spicy at all. Live and learn.
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These are the best greens for pesto (radish greens are just about as great, but those can be only bought attached to actual radishes).
ReplyDeleteIn the recipe you used, I'd simply add the (de-stemmed) greens in the last step. They don't need more than a minute of heat.
V.
Do you find mustard at the grocery store regularly? Would love to experiment with it more, but this is the only time we've seen it in our box.
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