Wilted “Mustard” Greens

mustard greens

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.

Serves: 4

  • 2 tablespoons prepared stoneground mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 4 green onions, thinly sliced
  • 4 to 6 cloves garlic, minced
  • 1 pound washed and well-drained mixed greens,
    smallish leaves or larger ones torn into pieces (about 16 cups)
  • Salt and freshly ground pepper to taste
  • 2 to 4 tablespoons chopped Kalamata olives (optional)

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.

Mustard Greens Wilted

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