Mustard Greens (WFPBNOGF)*
Prep Notes
These can be served over rice and beans, and/or served with hot pepper or a little nutritional yeast.
Yields
4-6 Servings
Ingredients
4 pound mustard greens, stemmed and washed
1 large onion, diced
2 cloves garlic, minced
Sea salt and black pepper to taste
Directions
1. Bring a large pot of water to a boil, add the mustard greens in batches, and let them cook for 5 minutes.
2. Remove the greens from the water and transfer them to a large bowl with ice water to stop their cooking and help them retain their color.
3. Saute the onion in a large skillet for 7-8 minutes over medium heat. Add water 1-2 tablespoons at a time to keep the onion from sticking.
4. Add the garlic and cook for another minute.
5. Add the greens and cook for 5 minutes. Season with salt and pepper.
Notes
If you want to make this dish with quick-cooking arugula or spinach, skip the part where you cook the greens in boiling water. Instead, cook them, covered, with the sauteed onion and garlic for a few minutes and then season with salt and pepper.
Credit
The China Study All-Star Cookbook.