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.
- 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.
- Here are more recipes for hardy greens.