I tried mustard greens for the first time this week. Mustard greens are a beautiful leafy vegetable that’s in the same family as kale and collard greens. The taste is a little more spicy or peppery I suppose than kale or collards but it is never the less delicious.
They are also crazy good for you and an awesome source of vitamin k, which is awesome for bone and skin health.
Ingredients
- mustard greens
- kale
- 2 garlic cloves minced
- 1/2 small onion chopped
- 1-inch ginger minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup vegetable broth
- olive oil
Directions to make it
Step 1 Chop greens into a large bowl then wash in a saltwater bath. Rinse greens and pat dry with a paper towel.
Step 2 In a large pan pour olive oil and place on medium heat. Once the pot is heated add garlic, minced ginger, and onion.
Step 3 Saute on medium heat for 5 to 8 minutes, allow the oil to become infused with flavor.
Step 4 Place greens in pan and stir make sure greens are fully coated with oil before adding vegetable broth.
Step 5 Add salt and pepper, stir greens once more before allowing the pan to simmer on medium to low heat for 10 to 15 minutes until greens are softer and dark green in color. Continue to stir greens so they don’t burn.
Tami’s Tips
This dish is a great side dish with grilled chicken, or on it’s own over rice.
Using vegetable broth instead of water makes the dish more flavorful.
Use as little or as much kale or mustard greens for your required servings.