This satisfying dish is quick, hearty, and nutritious. Any variety of mustard greens will work. If you can’t find them in your region or you’ve been enjoying them so much that your harvest is low, fresh collard greens, turnip greens, and spinach make excellent substitutes. Serve as a side dish, or make it a main meal by spooning it over polenta and topping it with grated Parmesan or fresh goat cheese.
Yield : 4 servings
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced button mushrooms
- 4 garlic cloves, finely chopped
- 1/2 pound mustard greens, stemmed and chopped
- 1 (15-ounce) can tomatoes with Italian herbs
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Heat the oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes or until softened, stirring occasionally. Add garlic and cook for 2 minutes longer. Stir in mustard greens and cook until wilted.
- Add tomatoes and broth. Bring to a boil; reduce heat and simmer, covered, for 20 minutes or until greens are tender.
- Cook, uncovered, until pan is almost dry. Remove pan from heat and stir in vinegar. Season to taste with salt and pepper.
Featured Ingredient: Mustard Greens
Mustard greens have most commonly been used in Southern cuisine, but have recently gained lots of attention within the “Super Foods” movement because they’re so nutritious. Mustard greens are the winter greens with the most bite: somewhat bitter, with lots of peppery taste, and a hint of sweetness once nipped by a winter frost. They can be eaten raw or cooked, like spinach or cabbage. If eating them raw, we recommend harvesting young, tender leaves, as they will have a milder flavor. Mustard greens also make an excellent substitution for lettuce on sandwiches, and a wonderful addition to soups and stews. Interested in adding some to your garden? Find out how easy it is to grow your own mustard greens!