Mustard greens are incredibly versatile. They’re delicious raw but also well suited to slow cooking.
Try mustard greens in:
1. Salad: Raw mustard greens lightly dressed with lemon juice, olive oil, and salt make for a refreshing, peppery salad.
2. Stir-fry: Try stir-frying curly mustard or gai choy in sesame oil with garlic and dried red chilies for a simple, flavorful side dish.
3. Soup: Mustard greens work well in a soup or stew. Try curly mustard with white beans or gai choy with miso.
4. Gratin: Combine blanched curly mustard greens and kale with cheese and cream, top with breadcrumbs, and bake for a decadent warm-weather meal.
5. Pesto: Use blanched curly mustard greens in place of the basil in a classic pesto.
6. Creamed: Try curly mustard cooked with cream and béchamel sauce.
7. Braise: Include mustard greens in a mix of collard greens, turnip greens, and kale. Cook low and slow in chicken stock fortified with a ham hock. Season with apple cider vinegar and crushed red pepper flakes.
8. Sarson Ka Saag: To make this North Indian dish, blanch or steam Indian mustard before you mash and sauté in ghee with garlic, onion, green chillies, and spices.
9. Fermented: Fermented mustard greens are popular throughout Asia. They’re known as dua cai chua in Vietnam and gundruk in Nepal. In Korea, cooks use mustard greens for kimchi. Chinese zha cai comes from the stem of a variety of mustard with an extra large stem.
10. Blanched: Serve blanched mustard greens the Japanese way, seasoned simply with soy sauce.
White beans and a sofrito of carrots, onions and garlic are combined with tomatoes, kale, and pasta to make this Italian favorite. Make it your own, adding or subtracting based on what you are inspired by.
Ingredients
4–6 servings
Ingredients
2 cans white beans, cannellini (white kidney beans)
4 carrots, scrubbed, coarsely chopped
1 leek, white and pale green parts only, halved lengthwise, coarsely chopped (or substitute white onions)
6 garlic cloves
⅓ cup extra-virgin olive oil, plus more for drizzling Freshly ground black pepper
1 smoked ham hock, or pancetta, (optional)
1 15-oz. can whole peeled tomatoes
1 bunch kale, leaves torn
1–2 Parmesan rinds (optional)
Sprigs of Rosemary and Thyme
8 oz. small pasta (such as ditalini)
Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)
Preparation
Step 1
Pulse carrots, leek, and garlic in a food processor until finely chopped. Heat ⅓ cup oil in a large pot or Dutch oven over medium. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Add ham hock and cook, uncovered, stirring and scraping bottom of pot every 5 minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.
Step 2
Add beans, tomatoes, and kale; season with salt and pepper. Bring to a boil, then add Parmesan rinds (if using) and bay leaves. Reduce heat to medium-low and bring to a gentle simmer. Cook soup with lid askew, adding water (or stock, if you have it) as needed to keep beans submerged by 1", until beans are very tender, 1–3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock and use a fork to pull meat off the bone. Return meat to soup; discard bone and any large pieces of fat.
Step 3
Cook pasta in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and add to soup, then taste and season with more salt and pepper if needed. (Do not try to skip a step by cooking the pasta in the soup. The noodles will absorb all the available liquid and the liquid will be thick and gummy.)
Step 4
Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.
Any combination of Asian greens can be used, and the dressing can be
saved for use in future dishes. This dish would be great as a side, or as a
base for seared tuna.
Ingredients
1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons sesame oil
Mixed Asian greens, any amount
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over
moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot
dressing over greens in a large bowl and toss well. Serve immediately.
*adapted from Bon Appetit
Charred Kale With Citrus and Tahini
2 servings
Ingredients
¼ cup seasoned rice vinegar
¼ cup tahini
1small garlic clove
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
kale, (6 ounces) torn into big pieces
1 large oranges or small grapefruit (or a mix!)
1 Tbsp. toasted sesame seeds
Preparation
1. Step 1
Blend vinegar, tahini, garlic, 2 Tbsp. oil, and 2 Tbsp. water in a blender or food processor until smooth. Season dressing with salt.
Step 2
Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.
Step 3
Drizzle half of dressing over kale and toss to coat. Taste and season with salt.
Step 4
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.
Step 5
Drizzle salad with more dressing (you’ll probably have some left over). Top with sesame seeds.
*adapted from Bon Appetit
From Chef John Folse
http://www.jfolse.com/recipes/soups/vegetable10.htm
PREP TIME: 1 hour
SERVES: 12
COMMENT:
The combination of these three lettuce flavors is incredible. This soup was created quite by accident, but has been one of the best creations to come out of our kitchen.
INGREDIENTS:
METHOD:
In a two gallon stock pot, melt butter over medium high heat. Add three lettuces, onions, celery, bell pepper, garlic, mushrooms and andouille. Sauté and stir constantly until lettuces are wilted, approximately five to ten minutes. Remove ingredients from stock pot and place in food processor with metal blade. Chop on high speed until vegetables are pureed. Return mixture to pot, simmer and sprinkle in flour. Using a wire whisk, stir constantly until white roux is achieved. Do not brown. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Add sherry, heavy whipping cream, green onions and parsley, and cook an additional ten to fifteen minutes. Season to taste using salt and white pepper. If you wish, you may garnish with julienned pieces of the three lettuces.
NOTE: Often, I finish this soup by adding a pound of jumbo lump crabmeat to the dish. You may wish to try this fabulous addition.
A healthy dish that hits all the right notes--sweet and sour, intoxicating herbs, crunchy, and soft in all the right places. A hit of umami in the dressing is from your new secret flavor weapon, anchovy paste. Protein is provided in the quinoa and the cheese, but who is looking, it’s just delicious.
Time 45 minutes
Yields Serves 4 to 6
Basil Lemon Vinaigrette
In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
Kale salad
Prepare the quinoa
Finish the Salad
In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.
Adapted from the L. A. Times, who adapted it from the Napa Valley Grille in Westwood.
Time: 45 mins Servings: 8
Yield: 1 cup
Ingredients
Directions
Our Mission: To provide the purest, high quality hyper-local greens, herbs, and vegetables available. We will give back through donating at least 10% of our profits to local philanthropy and by employing the underemployed.
Copyright © 2023 Bonverts - All Rights Reserved.