These days we often talk about picking up something for dinner or “grabbing” take out. How infinitely more satisfying to gather! I love cutting greens from my tiny Winter garden, gathering them in a bunch to bring inside, rinse, cut and saute into a delicious side for roasted chicken or grilled fish. In this photo, our mustard greens and collards thrive. The small broccoli plants in the bottom picture are just beginning to put out enough florets for snipping to add to stir fry. did you know that broccoli greens are also good to eat? Here is one of my favorite mustard recipes. By the way, I grew up in East Texas during a time when a pot of greens meant they were boiled to death with some bits of fat bacon. I ate them reluctantly, and was well into adulthood before I realized I loved them when they were not cooked past recognition. Try this, you just might like them as much as I do.
Mustard Greens with Toasted Mustard Seeds
If you have a garden, you can gather just as much as you need for a meal. If you are purchasing from a market, you will probably wind up with a rather large bunch of greens. Don’t worry, they cook down to a much reduced volume even with brief sautéing, and you can use leftovers in many ways.
2 garlic cloves, peeled and minced
1/4 cup whole mustard seeds
Rinse mustard leaves, pat dry, and trim lower stems. Stack the leaves and coarsely shred with a sharp knife. In a 10 inch iron skillet, scatter mustard seed and toast until they begin to pop. Carefully add 2 Tablespoons olive oil and minced garlic, stirring for about 2 minutes. Add mustard greens, tossing to coat until they are wilted. Add a splash or 2 of your choice of vinegar. We like balsamic or apple cider vinegar. Sherry vinegar is milder and also very good. Use tongs to serve.