MUSTARD GREEN VEGETABLE RECIPES

SIMMERED MUSTARD GREENS | MARTHA STEWART

Simmered Mustard Greens | Martha Stewart image

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped (1 cup)
1 teaspoon coarse salt
1/8 teaspoon red-pepper flakes
2 pounds mustard greens, thick stems trimmed, leaves washed and cut into 2-inch pieces
1/2 cup chicken broth

Steps:

Heat oil in a large pot or Dutch oven over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions become soft and golden in places, about 5 minutes.
Add red-pepper flakes to pot along with half the mustard greens and cook, stirring, to wilt greens. Add remaining mustard greens and continue cooking until all greens are wilted, about 5 minutes total.
Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes.

INDIAN-STYLE MUSTARD GREENS RECIPE - SANJEEV KAPOOR | FOOD ...

Indian-Style Mustard Greens Recipe - Sanjeev Kapoor | Food ... image

Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza. Video: Sanjeev Kapoor demonstrates a traditional way to make mustard greens More Greens Recipes

Provided by Sanjeev Kapoor

Total Time 35 minutes

Yield 4 to 6

Number Of Ingredients 9

Ingredients

1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
6 garlic cloves, chopped
4 jalapeños, seeded and finely chopped
One 2-inch piece of fresh ginger, peeled and chopped
2 red onions, finely chopped
1/4 cup vegetable oil
Salt

Steps:

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.

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INDIAN-STYLE MUSTARD GREENS RECIPE - SANJEEV KAPOOR | FOOD ...

Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza. Video: Sanjeev Kapoor demonstrates a traditional way to make mustard greens More Greens Recipes
From foodandwine.com
Reviews 4
Total Time 35 minutes

In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.

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SIMMERED MUSTARD GREENS | MARTHA STEWART

From marthastewart.com
Reviews 4.5
Category Quick & Easy Recipes

Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes.

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From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Side dish
Cuisine British
Calories 92 calories per serving

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From asianinspirations.com.au
Reviews 3.4
Total Time 1 minutes
Cuisine Chinese

To Prepare Heat up a wok and add some cooking oil. Add 2 minced garlic cloves to the wok. Stir-fry the garlic until it is aromatic. Add the Chinese mustard greens and fry until it is partially cooked. Set aside. Add some more cooking oil to the wok. Stir-fry the dried shrimp and 2 minced garlic cloves in the wok until it is fragrant. Add the pork and fry for 2-3 mins. Add the uncooked rice into the wok for about 1 min. Add the light soy sauce, dark soy sauce, oyster sauce and pepper. Combine the ingredients. Transfer the wok mixture to a rice cooker. Add a suitable amount of water and start the rice cooker. Once it starts to boil, add the fried mustard greens and garlic. When the rice cooker indicates that your food is done cooking, check on the rice. Add more water if it is a bit dry. Serve out the portions and garnish with the green onions.

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