February 8, 2011
Creamed Mustardy Mustard Greens
Sara Jones, Tucson CSA
Why not highlight the mustardy flavor of mustard greens by
combining them with some spicy Dijon mustard?
1-2 large bunches mustard greens (substitute other greens if
2 teaspoons butter or olive oil
2 cloves garlic, minced
¼ onion, diced
2 teaspoons Dijon mustard
Good splash (2-4 tablespoons) cream
1 teaspoon red wine vinegar
Salt and pepper to taste
Bring well salted water to a boil in a large pot, add mustard
greens and return to a boil. Cook about one minute and
remove greens. Drain. Heat oil in a large skillet over medium
high heat. Add onions and garlic and cook until beginning to
brown. Squeeze excess moisture from greens and chop into
small pieces. Add mustard greens to skillet and continue to
cook while you combine mustard and cream. Pour cream
mixture over greens, turn heat to low and stir well to
completely coat all greens. Add more cream if necessary.
Remove from heat and add a dash of vinegar and some salt
and pepper to taste.