Sunday, June 6, 2010


Feel free to substitute collards, or kale for the 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.
Source: Simply Recipes,

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