*CHOPPED ON ANYTHING TO ADD HOT AND SPICEY. COOKED(EVEN SLIGHTLY) THEY ARE NOT SO HOT.
SEE END FOR NUTRITION FACTS.
Sautéed Mustard Greens with Olives
1 bunch greens, stems and ribs removed
2 to 4 Tbls olive oil
¼ onion chopped
1 clove garlic (optional)
1/3 cup Kalamata olives, coarsely chopped
salt
1 lemon, quartered or 3 tsp lemon juice
Immerse greens in boiling water and simmer for 5 minutes, until tender. Drain and press out extra moisture, then set aside. Sauté garlic and/ or onion until soft and caramelized. Add greens and olives. Toss until all is well mixed. Serve with lemon wedges.
Frittata with Mustard Greens and Cheese
serves 2 (can be doubled)
2 tbsp. olive oil
1 small bunch mustard greens, washed and chopped
1 tbsp. finely chopped garlic
4 large eggs, beaten to blend
1/2 C diced Fontina* cheese or Havarti or cheddar
Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens and stir until wilted and tender, about 2 minutes. Add garlic, stir another minute. Sprinkle generously with salt and pepper. Pour eggs over greens and stir to blend. Sprinkle with cheese. Cover skillet and cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate. Serve with crusty bread and a nice salad and you got yourself a meal!
Five-greens rice
serves 8
3 1/2 C water
1 1/2 C uncooked long-grain white rice
3/4 tbsp. salt
1/4 C flat parsley leaves
1/4 lb. chopped fresh spinach leaves
1/4 lb. chopped fresh mustard greens
1/4 lb. chopped fresh kale leaves
1/4 C chopped scallions, including tender green tops
1 tbsp. vegetable, corn or olive oil
Salt (optional)
In large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes, or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions, and blanch for 1 minute. Drain in a colander under cold running water to stop cooking process. Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tbsp. of the liquid. Heat a large skillet over medium heat. Add oil, reserved tbsp. of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2 to 3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed. This is a great side dish with meat, fish or poultry.
MUSTARD FACTS:
Mustard greens are low in calories and contain a large amount of antioxidants. They provide an excellent source of vitamins B6, C, and E, folic acid, calcium, carotenes, manganese, copper, and fiber. They also offer a very good source of phosphorus, vitamins B1 and B2, magnesium, protein, potassium,