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Wilted “Mustard” Greens
Posted By Susan Jane Cheney On August 15, 2012 @ 7:31 pm In Hardy Greens,Vegetables All Year Round | No Comments
Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.
Whisk together the mustard and vinegar; set aside.
Set a stir-fry pan or wok over medium-high heat. Pour in the oil and swirl it to coat the sides of the pan. Add the green onions and garlic; stir-fry about 1 minute.
Gradually add the greens, stir-frying until they wilt but are still colorful. Stir in the mustard and vinegar mixture and season with pepper and salt. Stir in the olives if desired.
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 hardy greens.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/hardy-greens/
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