Cooking Mustard Greens

From one of our great customers, Bev:

Soy-Braised Mustard Greens
2 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine) or white cooking wine
1 1/2 pounds mustard greens
1-2 tablespoons roasted peanut or sesame oil
1 tsp. curry powder
2 medium garlic cloves, minced, or more to taste
1 tablespoon minced fresh ginger
Kosher salt and white pepper to taste

Combine the soy sauce and mirin in a small bowl and set the mixture aside. Wash the mustard greens really good. Discard the stalks and rip the leafy portions into small pieces. Shake to remove excess water.

Heat the oil in a large, deep saute pan. Add garlic and ginger and saute over medium-high heat just until fragrant, about 30 seconds. Add the damp greens and stir to coat with the oil, curry and the aromatics, about 30 seconds. Salt and pepper to taste.

Add the soy sauce mixture, cover, reduce the heat, and cook, stirring once, until the greens are tender, 5 to 7 minutes. Remove the cover and simmer briskly until the excess liquid has evaporated, 1 to 2 minutes. Adjust the seasonings and serve immediately

One Reply to “Cooking Mustard Greens”

  1. Thanks for the recipe!  I’ll bet turnip greens would be good too … Ck. out the solar energy hearing, Tues. Feb. 21, 9-11A, Raleigh, Dobbs Bldg. on Salisbury St. / Sierra Club site. Best ~ M

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