The first dish, spicy pork and mustard green soup (sans rice noodles), became an instant classic around here. ATM deemed it his new favorite. The greens turn a beautiful, silky, dark emerald green and the flavors are so complimentary, savory, and fresh.
Last night, I made sauteed mustard greens. It was, in my opinion, the best thing on my plate! Here's the recipe:
1 lb. mustard greens, washed and cut into strips
2 T olive oil
3-4 cloves of garlic, minced
S + P, to taste
*Up to 1/4 c heavy cream (You could use broth, but trust me on this one. I learned this from Chef Bell)
1 T ground mustard (I used Creole mustard as that's what I had on hand)
Heat oil in a large pan with sides. Add garlic, but don't let it burn. Maybe 30 seconds? You don't need bitter, burnt garlic bits. If that happens, just...start over. Turn down that heat to medium high. And keep an eye on it this time! Add the greens (they'll smallen) and S + P to taste. When they wilt, add and mix in the cream. When you feel it's cooked through, stir in the ground mustard. Voila! Best thing on your plate.
*to veganize, sub cream for veg broth
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