Sake Braised Mustard Greens With Sesame Recipes

SAKE-BRAISED MUSTARD GREENS WITH SESAME RECIPE

Steps:

• Pour oil into a large high-sided skillet, add garlic, and set over medium heat. Cook, stirring often, until garlic is barely golden, about 2 minutes.
• Add a third of the greens to skillet and toss to coat with oil and garlic. Cover skillet with a lid and cook until greens are slightly wilted, about 2 minutes. Uncover skillet; add sake and another third of greens and toss to combine. Cover and cook until greens are slightly wilted, about 2 minutes, then add remaining greens. Cover and cook until slightly wilted, about 2 minutes. Remove lid from skillet, add lemon zest to greens, and continue to cook, stirring often, until greens are completely wilted and tender and most of the liquid has evaporated, about 2 minutes. Season with salt.
• Transfer greens to a serving bowl and top with sesame seeds.

BRAISED MUSTARD GREENS

Steps:

• On medium heat, saute garlic and bacon in a large saute pan.
• While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens.
• In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.

BRAISED MUSTARD GREENS

Steps:

• In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

SESAME MUSTARD GREENS

Steps:

• Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
• Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.

ASIAN-INSPIRED MUSTARD GREENS

Steps:

• Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
• Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
• Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS

Steps:

• On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
• While bacon is cooking, boil water in a large pot.
• Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
• Add greens to your saute pan full of bacon/garlic. Stir together.
• Add chicken stock, raisins, salt and pepper to taste. Mix well together.
• Let simmer for 5 minutes.