Archive for the 'Mustard Greens' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Coconut and Lentil Saag

Monday, January 26th, 2015

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well. This dish could be served over rice or toast, or thin it out a bit and serve as a soup.

2 bunches greens, washed and finely chopped

1/2 large onion, diced

2 cloves garlic, mashed

1 teaspoon red chile flakes if desired

1-2 inches ginger, grated and mashed with garlic

1 teaspoon cumin seeds

1 teaspoon coriander

1/2 teaspoon turmeric

1 tablespoon oil and/or butter

1/2 can coconut milk

2 cups cooked lentils or garbanzo beans

Lemon juice, to taste

Fresh cilantro, chopped, for garnish

 

Heat the oil in a large skillet over medium high heat. Add
 cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add 
garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add mustard greens. Stir to coat with oil and
 spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

About Mustard Greens

Monday, November 7th, 2011

The bright, spicy leaves of the mustard plant, Brassica juncea, will make your fall dishes come to life with zest! These green or purple leaves are either flat, or crumpled with scalloped edges, or curly with frilled edges. From the plant also come small dark mustard seeds, which can be used to make mustard or to spice up other dishes.

Originally cultivated in India, in the Himalayan region, mustard greens are now grown all over the world. They are used Italian, Indian, African, Chinese, and Japanese cuisines and in American “soul food” in the Southern United States. In the South, mustard greens, along with collard and turnip greens, are often cooked with ham hocks, leaving a revered, salty green juice in the pot known as “potlikker.” Like the greens themselves, this liquid contains is high in iron, and vitamins C and K.

Like other dark, leafy greens, mustard greens are believed to lower cholesterol as they bind bile acids during digestions. This action helps eliminate such acids, which are made from cholesterol, from the body. Studies show that the bile-binding action is higher when steamed greens eaten rather than raw greens.

Eat mustard greens raw—ouch!—or add them to salad mixes for some extra spice. They can also be stir-fried or steamed. Try them one of these cold days and warm yourself up!

Curly mustard greens

Creamed Mustardy Mustard Greens

Tuesday, February 8th, 2011

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
needed)
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.

Onion Mustard Crackers

Monday, February 15th, 2010

Felice Gaia, Tucson CSA

Can’t figure out what to do with your mustard greens? These
crackers make a surprisingly wonderful, and healthy, snack. The
mustard takes a back seat and is so mild. I hope a few members
may get motivated and enjoy. This is a raw recipe that uses a
food dehydrator, but you should be able to bake the crackers on
a very low oven setting, if you need to.

1 bunch mustard greens, well cleaned
1/2 large yellow sweet onions
About 1 cup of almonds (preferably sprouted)
3/4 cup of golden flax seed
About 1 teaspoon turmeric, to taste
Himalayan salt to taste

Puree mustard greens in a blender. In large bowl add mustard
greens to the flax seeds. The moisture from the greens will start
to ‘gel’ with the flax seeds. Puree the onions and add them too.
Allow to sit for at least one hour. Grind sprouted almonds in
food processor. Add to mixture. Add seasonings with your clean
loving hands so ingredients get mixed thoroughly. Let sit for
another hour, until the mixture gets a firm pliable texture.
Spread on dehydrator sheets to cracker thickness. Dry at 105
degrees for up to 18 hours. Or, spread on a baking sheet lined
with parchment paper and bake at 250, checking every 30
minutes or so until cracker is mostly dry and firm.

Mustard Greens and Pork Casserole

Thursday, December 20th, 2007

Mustard greens and endive are tasty when cooked with pork. The fat in the pork seems take the bite out of the greens and mellow out their flavor.

1/2 pound ground pork or ¼ pound bacon (sliced)
1 onion, chopped
2 potatoes, cubed
1 bunch mustard greens or endive, coarsely chopped
1/4 teaspoon thyme (or other herb)
Salt and pepper to taste

Sauté meat, potatoes and onion in a skillet. If using sausage, break it up as you brown it. When meat is brown or rendered, add greens and thyme.

Cover and simmer for 45 minutes or until potatoes are tender, stirring occasionally.  Add 1/4 cup water or more if the mixture seems dry.

Add salt and pepper to taste.

Spaghetti with Mustard Greens and Goat Cheese

Tuesday, December 18th, 2007

Philippe, Tucson CSA (adapted from Vegetables from Amaranth to Zucchini, by Elizabeth Schneider)
1/2 pound spaghetti
1/2 pound mustard greens
4 ounces goat cheese
1 tablespoon olive oil

Wash the mustard greens leaves, fold them in half and cut away the stems. Stack the leaves, roll them tightly and slice in super-thin slivers.

Boil spaghetti until “al dente” then stir in half the greens and remove from heat. Drain. Toss with olive oil and remaining greens and crumbled goat cheese.

Mustard Greens Gratin

Tuesday, December 18th, 2007

Sara Jones, Tucson CSA

Another easy favorite that can be made over and over with
rewarding results.

Mustard greens or other spicy greens will mellow with fat
and cream, so this recipe is a good one if you find their
taste too strong. You will probably need at least two
bunches of mustard or other spicy greens for this recipe,
but use whatever you have on hand and adjust the other
ingredients accordingly.

1 bunch or 2 CSA-share bags of mustard or other spicy
greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
3 eggs
1 cup cracker crumbs
Salt and pepper to taste

Sauté mushrooms and garlic in butter, over medium heat,
until mushrooms soften. Stir in greens and cook until
wilted. Combine greens and mushrooms with ricotta
cheese, eggs and salt and pepper.

Spread into a baking pan and cover with parmesan cheese and crackers.

Editor’s Note: Spread into a greased baking pan for easier clean up.

Bake in a 375 degree oven for about 35 minutes, until cooked through.


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