Sautéed Mustard Greens
Mustard greens don't get much hype, but they should. Mustard greens are a highly nutritious, peppery leafy vegetables loaded with vitamins A, C, and K, as well as disease-fighting antioxidants. They offer significant health benefits, including boosting your immune system, supporting heart and bone health, and reducing inflammation. One serving of Mustard greens provides over 500% of Vitamin K, which is essential for bone density and blood clotting.
The trick is to make them taste delicious. That's where this quick, easy side comes in. It only takes 15 minutes start to finish while your protein is cooking. Give it a try. We hope you enjoy it.
Ingredients
- 1 1/2 pounds mustard greens (about two bunches...you can also mix it up or swap with swiss chard or kale
- 3 cloves garlic, 3 stalks of Spring Garlic, or 3 Maranatha Farm crushed garlic coins
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon balsamic vinegar
- 3 Tablespoons of grated Pecorino Romano cheese to garnish
Method
- Trim the thick bottom stems from 1 1/2 pounds mustard greens and discard. Coarsely chop the greens with their thin stems attached. Rinse in a colander but do not dry. Thinly slice 3 garlic cloves, or add a few drops of water to your crushed garlic coins to rehydrate them in a small dish.
- Heat 2 tablespoons olive oil in a large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if desired. Cook, stirring, until fragrant, about 1 minute (do not let the garlic brown or it will taste bitter).
- Add the greens a few handfuls at a time, stirring after each addition so that they start to wilt, until all of the greens are added. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the mustard greens are tender, 10 to 15 minutes. Remove from the heat, stir in 1 tablespoon balsamic vinegar, and serve sprinkled with the grated pecorino romano cheese.