SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
WILTED MUSTARD GREENS
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- In a small pan over low heat, combine the oil and garlic and cook until the garlic turns brown and crisp. Do not overcook.
- Add the mustard greens and cook until wilted and tender, about 3 to 5 minutes. Season with salt and pepper and serve.
WILTED MUSTARD GREENS
Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
- Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
- Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
- Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WILTED MUSTARD GREENS
Categories Garlic Leafy Green Sauté Thanksgiving Vegetarian Quick & Easy Low/No Sugar Winter Family Reunion Mustard Greens Boil Gourmet
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
BUTTER-BLANCHED MUSTARD GREENS WITH MUSTARD OIL
Provided by Indrani Sen
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut mustard green leaves into quarter-inch strips.
- In a large pot, bring 6 cups water to a boil, add butter and salt. When it returns to a boil, add greens. Stir until wilted and tender, about 4 minutes. Drain well, and transfer to a serving dish. Mix in mustard oil, and salt and pepper to taste.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 23 grams, Sodium 376 milligrams, Sugar 2 grams, TransFat 1 gram
GEMELLI WITH TOMATOES, OLIVES, AND RICOTTA
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.
- Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.
WILTED MUSTARD GREENS
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Provided by mary winecoff
Categories Greens
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
WILTED MUSTARD-GREEN PASTA
For variety, try adding black olives or roasted red peppers to this dish.
Yield Serves 4 as a main course or 6 as a first course
Number Of Ingredients 5
Steps:
- Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
- Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
- Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.
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