Inspired by my recent post, I went to the grocery store to purchase some winter produce, specifically one or more items that I had never tried before. The bright section of greens always catches my eye; it even intimidates me to an extent, because I have so much to try!
Well, the other day a friend had asked me about mustard greens. And I replied, “I think they are greens that taste, um, mustardy?” Needless to say, I was compelled to pick up a bunch of mustard greens and get acquainted.
Are you also curious about mustard greens? Here’s the scoop:
Mustard greens are a cruciferous vegetable like kale or collard greens. Chock full of Vitamins A, K, and C, they have strong antioxidant and anti-inflammatory potential.
Though they can be enjoyed in a salad, mustard greens are typically sautéed and pair well with sweet onions, nuts and garlic. Their flavor is potently peppery with a hint of spice. Similar to an herb, they offer a punchy flavor to any grain or pasta dish.
I thought it best to start simple when cooking with my mustard greens, so that I could get a feel for its intense taste.
First, I used it in a salad. I made sure to mix other greens, like escarole and romaine lettuce, to tone down its overpowering flavor. I complimented it with vegetables like celery, radishes, heirloom tomatoes, red onions and topped it with black eye peas.
Sautéed Mustard Greens with Black Eyed Peas
Makes: 4 Servings
Prep Time: 5 minutes
Total Time: 15 minutes
- 1 bunch Mustard Greens, stems removed
- 1 cup Black Eyed Peas, cooked
- ½ cup Tomatoes, diced
- 3 cloves shallot, sliced thin
- 2 cloves garlic, minced
- 1/2 cup fat-free Chicken broth
- In a medium skillet, pour in one tablespoon of broth. Cook shallots and minced garlic in the broth over low heat for about five minutes.
- Pour in the remaining broth and add mustard greens. Sauté until wilted.
- Toss in tomatoes and black eyed peas. Continue to cook for another minute.
- Top onto fish or add to pasta!
Nutrition Facts Per Serving: 79 Calories, 5 g Protein, 12 g Carbohydrates, <.01 g Fat, 4 grams fiber, 254 mg Potassium, 81 mg Sodium