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Posts Tagged mustard greens

Bacon-Braised Mustard Greens

This is yet another recipe from breakfast from CSA Maureen Contini.

2 or 3 bunches of mustard greens (about 3 3/4 pounds total; 16 cups trimmed)
8 ounces thickly sliced lean slab bacon, diced
1 large onion, diced (2 cups)
1 teaspoon chopped garlic
1 teaspoon hot red-pepper flakes
3 tablespoons sugar
1/2 cup apple-cider vinegar
1/2 cup chicken stock
Salt and freshly ground black pepper to taste

Rinse greens well. Cut out stems and thick veins; tear leaves into 4- or 5-inch pieces.

Cook bacon in a large sauté pan until fat starts to render and bacon begins to brown. Add onion, garlic and pepper flakes and sauté until onion is soft, about 7 minutes. Add sugar, vinegar and chicken stock. Heat to boiling, add greens and cook slowly, stirring often as the greens begin to release their own liquid.  Reduce heat and simmer greens until tender, 10 to 20 minutes, stirring occasionally. Season with salt and pepper.






Calabrese Mustard Greens

6 pounds mustard greens, or chicory, stems discarded
1/2 cup plus 1 tablespoon extra-virgin olive oil
5 large garlic cloves, thinly sliced
1 1/2 teaspoons crushed red pepper
Salt and freshly ground black pepper
1/4 cup plus 1 tablespoon red wine vinegar


Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens.

In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and stir well. Cover and cook, stirring occasionally, until the greens are heated through, about 8 minutes. Season with salt and pepper. Transfer the greens to a large bowl and let cool to room temperature. Stir in the vinegar and serve.







Pasta with Garlicky Shrimp and Wilted Greens

Mizuna- Is considered a mustard green.  The taste is a mild combination of bitter and peppery. The leaves are dark green and fringed.  They appear to be serrated; the stalks are pencil thin and white or pale green. The leaves and stalks are edible.  Mizuna can be stir fried, pickled, added to soups and stews and it can be added to salads. Serve mizuna steamed as a bed under broiled fish.
Use Mizuna fairly quickly, it is considered a tender green and it will last only a few days in a plastic bag in the refrigerator.

Pasta with Garlicky Shrimp and Wilted Greens:

12 oz. to 1 lb. pasta — angel hair, linguini, farfel, rotini or any other favorite type of pasta
 1.5 to 2 lbs. shrimp — any medium to large, cleaned, peeled and deveined and pat dry, seasoned lightly with sea salt and pepper  
 6-8 cloves garlic — mashed/chopped fine
 4-5 tbsp. extra virgin olive oil
 1 bunch greens that can easily wilt and cook relatively fast, such as spinach or mizuna (recommended), etc. — stalks and leaves cut into 2 inch lengths, triple washed
3/4 to 1 cup white wine or pasta water if omitting alcohol
 Salt and pepper to taste
Grated parmesan cheese
Boil pasta in salted water in pasta or stock pot, according to instructions. Drain when al dente or cooked to desired tenderness.
Heat olive oil in large pan or large Dutch oven. Note: You can begin this while pasta is being boiled to allow 3-4 minutes cooking time before you have to drain the pasta.
Add garlic and stir until lightly golden and fragrant.
Add shrimp to garlic and oil and stir until just about turning pink.
Add greens and mix well. If spinach, add after adding white wine.
Add white wine and boil away alcohol. If sauce dries/evaporates too quickly, add about 1/2 cup pasta water.
Add drained cooked pasta after veggies are just about cooked and mix well quickly.
Salt and pepper to taste. Serve hot, sprinkled with grated parmesan cheese.
Optional: squeeze fresh lemon juice for an additional layer of tartness.
Leftovers can be kept for 1-2 days in time for shrimp to be consumed while still fresh.


Balsamic Glazed Chick Peas and Mustard Greens

Serve as a warm dinner salad.

•    10 ounces mustard greens
•    1/2 large red onion, thinly sliced
•    4-6 tablespoons vegetable broth, divided
•    4 cloves garlic, chopped
•    1 pinch red pepper flakes
•    1/2 teaspoon salt (optional)
•    2 tablespoons balsamic vinegar
•    1/2 teaspoon soy sauce
•    1/4 teaspoon agave nectar or sugar
•    1 cup cooked chickpeas, rinsed and drained

1.    Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

2.    In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

3.    Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

4.    Serve warm, with additional balsamic vinegar at the table.

From: Fat Free Vegan

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