Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons of oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup of cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com 

Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice

Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice

White Bean Soup with Mustard Greens and Parmesean

Ingredients: 1 tablespoon olive oil 1 small white or yellow onion, thinly sliced 1 small fennel bulb, thinly sliced 3 cloves minced garlic 1/2 bunch mustard greens, torn into 1-inch pieces 2 tablespoons grated Parmesan cheese, plus more 1 15-ounce can white beans, such as cannellini 4 cups chicken or vegetable stock Kosher salt and freshly ground black pepper Lemon wedges ​Preparation: In a large heavy pot, heat olive oil over medium-high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season. https://www.bonappetit.com/recipe/white-bean-soup-with-mustard-greens-and-parmesan

Balsamic Glazed Chick Peas and Mustard Greens

 

Ingredients:

• 10 ounces mustard greens
• 1/2 large red onion , thinly sliced
• 4-6 tablespoons vegetable broth , divided
• 4 cloves garlic , chopped
• 1 pinch red pepper flakes
• 1/2 teaspoon salt (optional)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon soy sauce
• 1/4 teaspoon agave nectar or sugar
• 1 cup cooked chickpeas , rinsed and drained

​Preparation:

1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
4. Serve warm, with additional balsamic vinegar at the table

https://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

Sautéed Mustard Greens

Ingredients:

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

Preparation:

1.  Sauté onions, garlic: 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.
2. Add the minced garlic and cook a minute more, until fragrant.
3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
4. Toss with sesame oil. Season with salt and pepper.

https://www.simplyrecipes.com/recipes/mustard_greens/

Sautéed Mustard Greens

Ingredients:

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

Preparation:

1.  Sauté onions, garlic: 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.
2. Add the minced garlic and cook a minute more, until fragrant.
3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
4. Toss with sesame oil. Season with salt and pepper.

https://www.simplyrecipes.com/recipes/mustard_greens/

Marinated Beets with Potatoes and Horseradish

Ingredients:

• 3 medium beets (about 1 pound)
• 7 tablespoons olive oil, divided
• 2 tablespoons Sherry vinegar or red wine vinegar, divided
• Kosher salt, freshly ground pepper
• 1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces
• 3 scallions, thinly sliced
• 1 cup coarsely chopped mustard greens
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons freshly grated horseradish or 1 prepared horseradish
• 1 tablespoon fresh lemon juice
• ⅓ cup crème fraîche

Instructions:

1. Preheat oven to 400°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into ¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.
2. Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25–30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche.

https://www.bonappetit.com/recipe/marinated-beets-with-potatoes-and-horseradish

Chick Pea Mushroom Burgers with Mustard Green (or Amara!) Pesto

Ingredients:

• For the Burgers:
• 1 Tablespoons grapeseed oil
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1 1/2 teaspoons dried thyme
• 2 cups mixed mushrooms (buttons, portobello, shiitake)
• 1 1/2 Tablespoon low sodium tamari (or soy sauce)
• 2 cups cooked chickpeas (if canned, drained and rinsed)
• 1/2 cup chickpea flour
• Additional grapeseed oil for cooking
• For the pesto:
• 2-3 cloves of garlic
• 4 cups packed mustard greens
• 1/2 cup chopped walnuts
• 1 Tablespoon fresh lemon juice
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/4-1/2 cup extra virgin olive oil

Instructions:

1. Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme and tamari. Cook until until tender and fragrant, about 5-8 minutes.
2. Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you'll be using it again.
3. Add the chickpeas, chickpea flour and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary.
4. Place chickpea-mushroom batter in a large bowl in the freezer for 10-15 minutes to set.
5. While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside.
6. Once chickpea "dough" has chilled form into 4-6 uniform patties.
7. Heat a few tablespoons of grapeseed oil over medium-high heat. Once oil is hot place patties in pan and fry until golden brown on each side. About 5-8 minutes per-side.
8. Serve with regular hamburger buns or lettuce wraps. Enjoy!

http://dishingupthedirt.com

Simple Sautéed Mustard Greens

Ingredients:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 bunches mustard greens, stemmed and chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken stock
• 1 tablespoon stone-ground mustard

Instructions:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

https://www.foodnetwork.com/

Mustard Green and Sweet Onion Frittata

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large sweet onion, diced
• 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
• 16 large eggs, beaten
• Kosher salt and freshly ground pepper
• 1/3 cup grated Parmigiano-Reggiano

Instructions:

• Preheat the oven to 350. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.
• Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.
• Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

foodandwine.com/recipes/mustard-green-and-sweet-onion-frittata

Simple Sauteed Mustard Greens

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock (or veggie stock)
1 tablespoon stone-ground mustard

Instructions:

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.

Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.

Stir in the ground mustard. Serve warm.

Recipe Source

Gruyere Mac and Cheese with Mustard Greens

Ingredients:

1 bunch mustard greens, stems trimmed
1 pound whole wheat elbow macaroni, cooked to package directions
3 tablespoons unsalted butter
1/2 cup minced shallots (about 2 large shallots)
1/3 cup all-purpose flour
3 cups skim milk
1 cup half and half
1/4 teaspoon cayenne pepper
1 pinch freshly grated nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups grated gruyere cheese
1/2 cup freshly grated Parmesan cheese, plus more for serving

Directions:

In a large pot of boiling salted water, blanch the mustard greens for approximately 1 minute. Drain and immediately rinse with very cold water. Squeeze all the remaining water out of the greens with a towel, chop greens into half inch ribbons, and set aside.

In a large stock pot, melt butter over medium heat. Add shallots and cook until translucent; approximately 5 minutes. Sprinkle flour over shallots and whisk for approximately 2 minutes or until the flour has turned a nutty brown color.

Whisking constantly, slowly add 2 cups of milk. Once combined, add the remaining cup of milk, plus the cup and half of half. Raise the heat to medium-high, add cayenne, nutmeg, salt and pepper, and whisk constantly until the sauce comes to a boil; about 8 minutes.
Reduce heat to medium-low and stir sauce occasionally until thick; approximately 15 minutes more.

Add chopped mustard greens, gruyere and Parmesan; stirring until the cheese has melted into the sauce. Taste and adjust for seasonings if necessary. Add cooked macaroni and stir to combine.
Serve topped with freshly cracked pepper and a sprinkle of Parmesan cheese.

Recipe Source

Sarson Ka Saag (Indian Mustard Greens)

Ingredients:

• 2 large dried red chile peppers (optional)
• 2 bunches fresh spinach, washed and chopped
• 1 bunch mustard greens, washed and chopped
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds 1
• 1/4 cup finely chopped onion
• 1/2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1/2 tomato, chopped salt to taste
• 1/2 teaspoon white sugar, or to taste
• 1/4 cup water (optional)

Instructions:

Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Recipe Source

Spicy Mustard Green Pesto

Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads. Choose a good quality, extra virgin olive oil (get one here), that's rich in antioxidants which can add to the complexity of flavors achieved in this spicy pesto.

Ingredients
1/2 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
6 cloves garlic (crushed)
2 bunches mustard greens (trimmed and chopped)
1/2 teaspoon unrefined sea salt
1 1/2 cups extra virgin olive oil

Instructions
Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. If you're in a bind, you can substitute sprouted or roasted nuts and seeds.

Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.

Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.

http://nourishedkitchen.com/spicy-mustard-green-pesto/

Winter Greens Lasagna

Ingredients: 2 tablespoons olive oil 1 medium white onion, medium dice 3 medium garlic cloves, finely chopped 2 cups heavy cream 1 pound red kale, washed, tough stems removed, and coarsely chopped (about 10 cups) 1 pound Swiss chard (or mustard greens), washed, tough stems removed, and coarsely chopped (about 8 cups) 1 1/2 cups crème fraîche 1 (9-ounce) box no-boil lasagna noodles 1 pound fresh ricotta 2 cups finely grated Parmesan cheese (about 5 ounces) Preperation: Heat the oven to 400ºF and arrange a rack in the middle. Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes. Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted. Continue adding greens a little at a time until they all are slightly wilted. Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat. Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop a third of the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it evenly over top. Cover the lasagna with foil and bake until bubbling and starting to brown, about 45 minutes. Remove the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving. http://www.chow.com/recipes/11415-winter-greens-lasagna

Hummus with Mustard Greens

Hummus with Mustard Greens Ingredients: Olive oil for sautéing • 3 cloves garlic, smashed • A large pinch crushed red pepper flakes • 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed • 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons • Kosher salt to taste • 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again • 1/2 cup of any stock you have (I used homemade vegetable stock) • 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped • 1 raw large garlic clove, chopped • 1 cup of Lebni or drained Greek yogurt • A small bunch of cilantro or parsley, coarsely chopped • Zest and juice of a medium lemon • Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle Preparation: Coat a large sauté pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside. Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices. Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed. Turn on the food processor; add half of each: the humus mixture, Lebni and lemon juice to the food processor and process, until it is coarsely pureed. Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed. Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good olive oil.  http://food52.com/recipes/26390-the-absolute-best-homemade-humus-with-mustard-greens-and-lebni

Mustard Green Chimichurri Sauce

Whisk together thoroughly in a small bowl:      1⁄2 cup olive oil      1⁄4 cup red wine vinegar Stir in:      3/4 cup finely chopped mustard greens      3 green onions, finely chopped      3 garlic cloves, finely chopped      (1-3 serrano chiles, seeded and minced)      (1 tablespoon finely chopped thyme)      Salt to taste      1⁄4 teaspoon red pepper flakes, or to taste      1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. http://www.thejoykitchen.com/recipe/seared-pork-chops-mustard-green-chimichurri

Italian White Bean and Mustard Green Soup

Ingredients:
1 pound dried giant white beans, such as gigante, Corona, or lima
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped (1 1/4 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
4 cloves garlic, minced
1 1/2 pounds mustard greens, washed well and stems removed, cut crosswise into 1/2-inch-thick strips
5 thyme sprigs
5 flat-leaf parsley sprigs
2 bay leaves
1 Parmesan cheese rind (about 1 by 4 inches; optional), plus freshly grated Parmesan cheese, for sprinkling
2 quarts water
Coarse salt and freshly ground pepper
1 cup farroeces, then shredded lengthwise into thin sticks

Directions:
STEP 1:

Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)

STEP 2:
Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.

STEP 3:
Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.

STEP 4:
Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.

STEP 5:
Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.

STEP 6:
Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

http://www.marthastewart.com/953648/italian-white-bean-and-mustard-greens-soup